bunyan's diabetic cherry almond cheesecake bars

How To Make bunyan's diabetic cherry almond cheesecake bars

• 1

  Crank the oven to 350
• 2

  Spray an 8 X 8 X 2 inch baking pan with PAM, set aside
• 3

  Dump the flour, oats, Splenda/brown sugar blend, & almonds into a medium bowl
• 4

  Stir to combine
• 5

  With a pastry blender, cut in the butter until it resembles course crumbs.
• 6

  Press the crust mixture into the baking pan
• 7

  Bake for 12 minutes
• 8

  Meanwhile, back at the ranch, dump the cream cheese, Splenda/sugar blend, vanilla & almond extract into a large bowl
• 9

  Beat with an electric mixer on medium speed until light & fluffy
• 10

  Add the eggs, one at a time, mixing on low speed until just combined
• 11

  Stir in the cherries
• 12

  Spread the cream cheese mixture over the partially baked crust
• 13

  Bake for 25 to 35 minutes or until the cream cheese layer is set
• 14

  Cool to room temperature on a wire rack
• 15

  Cover and chill for 24 hours before serving
• 16

  Whip the heavy whipping cream in a chilled bowl,adding the Splenda/sugar blend and vanilla just when the cream hits soft peaks, keep whipping until stiff peaks form
• 17

  Cut the finished product into bars, plate with a dollop of whipped cream on each one and serve
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