Cheesecake, Lowfat
This delectable cake is sure to impress your relatives at the next family gathering.
Yield
1 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
cream cheese
fat-free, packages, softened |
*
|
| ¾ | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 4 | each |
graham crackers/wafers
lowfat, whole, crushed |
*
|
| 5 | teaspoons |
sugar
|
|
| 1 | x |
nonstick cooking spray
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
cream cheese
fat-free, packages, softened |
*
|
| 177 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 4 | each |
graham crackers/wafers
lowfat, whole, crushed |
*
|
| 25 | ml |
sugar
|
|
| 1 | x |
nonstick cooking spray
|
* |
Directions
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until just blended. DO NOT OVERMIX AFTER ADDING EGGS. Mix graham cracker crumbs with 2 tablespoons sugar. Spray a 9 inch pie plate with cooking spray; sprinkle crumb mixture over bottom and sides. Pour cream cheese mixture into pie plate.
Bake at 325 degrees for 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fruit or pie filling if desired.
