I've found many different flavors of DaVinci SF syrups at TJ Maxx for $6 each.

I tried this recipe with DaVinci SF Caramel syrup and it is delicious!! I'm anxious to try it with my Strawberry syrup.

CARAMEL!!!!!!! TJ Maxx, here I come!

Only once was I able to find the SF syrups at TJ Maxx, and they weren't DaVinci. They were sweetened with Splenda, though. I was able to get chocolate, hazelnut, and coconut. I use both the chocolate and coconut combined in my morning protein shake.

Hmmm. Gotta get me some cream cheese!

Have I brought up making the crust using George Stella's brownie recipe??? It really does sound good! I probably did and just don't remember!

Bawdy! Sorry! I didn't check the board before I left for the store! I would have picked up some cream cheese for you!

and THANK YOU for the recipe!! It was so delicious and filling...amazing. My appetite is not easily quelled, but this did it.

Even my 14 year old picky-eater son was chowing down. I'm sure what's left won't last til tomorrow...

I like the idea of making the cheesecake in the muffin tins. A couple of questions for anyone that's tried it.
1. What is the baking time?
2. Do they come out of the tin easily?

I've been making mine in a round cake pan since I dont have a springform pan....yet.

I have a cheesecake cooling in the oven right now. I used SF Raspberry Syrup. I really beat the cream cheese and sour cream till it was so smooth. I baked it with the water in the oven. This time there isnt a single crack on top and it really fluffed up or something while baking much more this time. I cant wait to try it. I'm going to make a pumpkin one for Thanksgiving.

I haven't tried it yet, but it should work:

Use a foil cupcake liner sprayed with Pam for individual cheesecakes!

And my brilliant idea is to do mini cupcakes, so you just get one or two bites.

I've ordered the foil holders, but they aren't here yet.

I plan on making SMALL treats for the holidays and taking a plate full for myself when I go to the holiday events, so I can feel like I'm having a feast.

Will let you know if it works!

foil liners are a great idea! I'm going to try this next time. Good idea about the treats for the holidays. I think I'll do that too. That way I will always something yummy that I can eat at the events too and wont feel left out or have to explain why I'm not eating the high carb/high sugar treats. Thanks.

I made this yesterday and it was OK... Next time, I'll definitely try it with the crust! OH and I found it MUCH better after adding some sf jelly on top! But yes, very rich!

Thanks for the recipe!

I would like to make these in cupcake/muffin pan for individual cheese cakes. How long to bake these? Anyone know? I want to make these and bring them to the family for Thanksgiving.

Thanks so much for this recipe. It made a beautiful and delicious cheesecake. I made it crustless and my spouse loved it.

I'm going to try this today. I still haven't decided what flavor I'm going to use, but I'm leaning towards caramel. But apart of me whats to try toasted marshmellows. I hope it turns out. This will be the third cheesecake recipe I'm trying.

Wish me luck!! I'm looking for something to bring to thanksgiving.

You guys rock. Ive been looking for a good LC pumpkin cheesecake, made one from elsewhere on the internet and it...just aint all that. Amd here you are, converting the bawdy cheesecake to pumpkin, PLUS pound cake and oh my god, what am I gonna do. I have to make them all!!

I suppose it could be worse..I could be giving intot he NON-LC versions of these things. THANKS!!

Let us know how it turns out!

Shay, I really don't know how long you should bake it if made in muffin tins. I'd start out with maybe 15 or 20 minutes and then open the oven and jiggle the pan. If it looks soupy, leave it in. Remember, it still needs to be a little jiggly right in the center. And, it helps to put a small bowl of water in the oven at the same time so that the heat is moist. And, when they're done, leave them in the oven with the door open so that they cool slowly. This tends to prevent the cracks from forming.

Again, let us know!

PS: Someone (MissScruff?) mentioned George "Somebody's" brownie recipe and using that as a crust.

PLEASE would someone try this? I don't know the recipe for the brownies, but it's supposed to be on this board somewhere.

Here you go!
http://www.foodnetwork.com/food/rec...6_27074,00.html