ALTERNATE CHEESECAKE FILLING
This makes for a very substantial cheesecake filling. I’ve used either of these fillings for the Ganache Cheesecake and both are nice.
24 oz regular cream cheese
3/4 cup sour cream
1 cup SPLENDA® Granular
1/2 cup erythritol
2 tsp vanilla extract
In food processor, process cream cheese. Add sour cream, SPLENDA® Granular and erythritol; process. Add eggs one at a time while processing and add vanilla extract while processing.
Bake in water bath at 325°F for 1 hour or until set.