Subbing syrups for Splenda in pie/cheesecake recipes

[Tuscanytrace]

Is there a rule of thumb? I have slews of Davincis and Torani's now (including Gingerbread--boy, am I glad I bought that one!!). I plan on making a number of pumpkin items and cheesecakes for Thanksgiving and Christmas and New Year's.

I'm thinking about doing "swirls" through cheesecakes, as well as totally-flavored cheesecakes. But I'm not sure how.

TIA,
Tracey

[shawneesioux]

Tracey...there was a discussion not long back about the "sweetness" of 1 cup sf Davinci, compared to a cup of Splenda..

IMO, some of the syrups are not quite as sweet as the equivalent of grandular Splenda..so its kind of a Taste-test as you go thing...might need to add in some other sweetener(s)

I've made a lot of Beachgirl's various Cheesecakes, and subbing in a cup of DaVinci for the cup of Splenda has worked fine for me..

In other recipes, like cakes or cookies, you might have to replace part of the other liquids, like water or cream, with the Syrups, so the recipe doesn't get too "wet".