Xlear Cheesecake Filling and Graham Cracker Crust

Cheesecake Filling
  • 1 lb. cream cheese
  • ½ cup XyloSweet
  • ½ tsp. vanilla
  • 2 eggs
Graham Cracker Crust
  • 1½ cups graham crackers, finely ground
  • 5 Tbsp unsalted butter, melted
  • ¼ cup XyloSweet
  • ¼ tsp freshly ground cinnamon
  • 1/8 tsp salt
  • Whisk the graham cracker crumbs, 1/4 cup XyloSweet, salt, and cinnamon together in a large bowl.
  • Add the melted butter and stir until incorporated.
  • Press into 9" spring-form pan to form crust.
  • Beat cream cheese, XyloSweet, and vanilla until blended.
  • Add eggs one at a time until incorporated.
  • Pour the cheesecake mixture into the pan with the crust.
  • Wrap the bottom of the pan tightly in aluminum foil.
  • Place the spring-form pan inside a larger roasting pan.
  • Add 1/2" of water to the roasting pan to form a water bath for the cheesecake. This will help it cook evenly and prevent the surface from cracking.
  • Bake in the water bath at 325F for 40-45 minutes.
  • Remove from water bath, discard the foil, and refrigerate for 3 hours or overnight until set.

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