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Linda's Cheesecake

Recipe By: Linda G

Serving Size  : 12 

   40 Ounces Cream Cheese -- 5 Packages
   5  Large Eggs
   2  Packages Crystal Light - Raspberry Ice -- * See Note
   1/2 Cup Whipping Cream - Northumberland
   Crust
   1 1/4  Cups Pecan Halves -- Ground
   2 1/2 Tablespoons Butter -- Melted
   3 Teaspoons Splenda

Spray springform pan with Pam.
Mix together crust ingredients and flatten into the bottom of the pan.
Soften cream cheese by cutting into chunks, putting it into a large bowl and microwaving the whole batch for 5 minutes at 50% power (might be a little less time on high powered microwaves).   Beat softened cream cheese with electric mixer till all is smooth and creamy.  Beat in eggs one at a time.  Add crystal light and whipping cream and beat till smooth and mixed in well. .  Pour into prepared pan.
Bake at 350 for 55-60 minutes.  Remove from oven and let cool to room temperature on wire cooling rack before storing in the fridge (this helps prevent cracking).


NOTES : Per serving -
Calories - 455.1
Fat - 44.9g
Carbs - 4.7g

For the Crystal Light - use enough dry powder that you would need to make up 12 cups of prepared drink.

Original Recipe calls for 3/4 Splenda in place of the Crystal Light and 1 teaspoon of vanilla

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