| Servings | Prep Time | Cook Time |
|---|---|---|
| 16 | 0 mins | 0 mins |
| 1. | Preheat oven to 400 °F (200 °C). |
| 2. | In a large mixing bowl beat the 4 packages of cream cheese and Splenda until smooth and fluffy. |
| 3. | In a blender or food processor combine cottage cheese and eggs and blend until smooth. |
| 4. | Gradually add to the cream cheese mixture. Fold in the vanilla extract. Pour into spring form pan or pie pan. |
| 5. | Bake for 10 minutes. Turn the oven down to 200 °F (90 °C) and bake for an additional 40 minutes. |
| 6. | Turn off the oven and allow the cheesecake to stay in the oven until cool. |
|
There are 264 calories in 1 serving of Breakfast Cheesecake.
Calorie split: 42% fat, 33% carbs, 24% protein.
|
| Serving Size | 1 serving |
|
|
