Chris, I would seriously encourage you to research Splenda (which contains Sucralose and maltodextrin, which is a filler). There are plenty of alternative sweeteners out there now that don't cause the concerns that Splenda does, like increased inflammation, insulin problems and GI issues (eroding gut bacteria balance), to name just a few.

She's right. This recipe is way wrong!

I don't find there's a need to butter the pan when using a springform pan.

I made this for my family yesterday, exactly as written. It is fabulous!! It's rich, as expected with cheesecake, so a small slice goes a long way. I'm not always a big fan of low carb desserts, but this one is divine! Thank you so much for the recipe.

Thanks for the note on that Judy! It should bring you right above the recipe card.

I noticed that too when going over this recipe about the coconut cream and the frosting part. Here in Canada, you can't find a true "heavy" coconut cream at local grocery stores, only the kind they sell like the Thai brand and it's much thinner than the ones they sell in the U.S. You can order through Naturamarket.ca but the price tag is $4.99 per can, so that's a no go for me. Unfortunately Canada is far behind others when it comes to food choices and availability. So for this recipe, it's best to put the coconut cream in the fridge overnight, then scoop out the thick solid part for the frosting, and use the thinner part for the cheesecake. This should divide the can by half and should work for this recipe. I'm gonna try it and will give feedback after confirming.

I cut it into 16 slices to get the nutritional data.

The carbs are based on one slice but how many slices should you get out of the cheesecake?

I’ll bet that was it. The overall cheesecake is fantastic! Creamy and so tasty. I added a big handful of unsweetened coconut to the filling as well.