Low Fat Lime Cheesecake
1-1/4 cups graham cracker crumbs
1/4 cup Splenda
3 tablespoons butter, melted
2 pkgs. (8 oz. each) cream cheese
1-1/4 cups Splenda
2-1/2 tablespoons fresh lime juice
2 tablespoons grated lime peel
1 pinch salt
Preheat oven to 350ºF.
Crust: Mix ingredients and press into 10-in. springform pan.
Filling: Beat cream cheese and Splenda until smooth. Add lime juice, grated peel, and salt; beat until smooth. Add eggs, 1 at a time, scraping sides of bowl and beating well after each addition.
Pour cream cheese filling into prepared crust and bake 50-60 minutes or until slightly firm to touch. Remove from oven. Let cool 25-30 minutes before placing in refrigerator. Chill 6 hours or overnight before serving.