This recipe more than takes care of your sweet tooth. It is rich and full of flavor without all of the sugar and low carb too!
1 regular size jar peanut butter
1 cup Splenda or Stevia
1/2 cup Splenda Blend Brown Sugar
1 tsp. vanilla
1 tsp. cinnamon
1 tsp baking powder
1/2 cup dark chocolate chips
2 (8-oz.) packages cream cheese, softened
1/2 cup Splenda or Stevia
3/4 tsp. vanilla extract
Preheat oven to 350 degrees F. Mix cookie dough ingredients together except for chocolate chips. After well mixed, stir in chocolate chips. Spoon 1/2 dough into greased 9 inch baking dish. Set other aside.
In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed. Pour over cookie dough in pan. Next take a portion of the cookie dough and press it flat between your hands. Put on top of mixture and continue until most of the the cream cheese mixture is covered and you are out of dough.
Bake 45 to 50 minutes, or until golden and center is slightly firm. I often spray cooking spray on top of cookie dough to help it brown.
Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.
Preheat oven to 350 degrees. In a large mixing bowl, on low speed, combine cake mix, 1 egg, butter, and 2 tsp. pumpkin pie spice until crumbly. Press into the bottom of a 15 x 10-inch jellyroll pan. In a large mixing bowl beat cream cheese until fluffy. Gradually beat in condensed milk, the remaining 2 eggs, pumpkin, and remaining 2 tsp. pumpkin pie spice and salt. Mix well. Pour over crust. Sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill. Cut into bars. Store in refrigerator. Makes 48 bars
2/3 cup (5 fluid oz. can) Nestle Carnation Evaporated Milk
1/2 cup granulated sugar
1 Tbsp. all-purpose flour
1 Tbsp lemon juice
2 tsp. grated lemon peel
1 tsp. yellow food coloring (optional)
1 cup sour cream
Combine flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of an ungreased 13x9-inch baking pan. Bake for 25 minutes. Place cream cheese, eggs, evaporated mllk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour onto partially baked crust. Bake for an additional 15 minutes or until set. Cool in pan on wire rack. Spread sour cream over top; refrigerate. Cut into bars. Garnish as desired.
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