Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 263.7
- Total Fat: 16.3 g
- Cholesterol: 77.1 mg
- Sodium: 305.1 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 0.3 g
- Protein: 8.0 g
View full nutritional breakdown of Light Cheesecake calories by ingredient
Light Cheesecake
Submitted by: NURSEPPIntroduction
I converted a recipe I had to help lower the sugar and fat amounts for my Mother-in-law who is diabetic, and for myself as I try to lose weight. This is very popular with my friends and family. I have even made it without the crust to help save further calories. DO NOT use Fat-free cream cheese as it will not set up. I converted a recipe I had to help lower the sugar and fat amounts for my Mother-in-law who is diabetic, and for myself as I try to lose weight. This is very popular with my friends and family. I have even made it without the crust to help save further calories. DO NOT use Fat-free cream cheese as it will not set up.Number of Servings: 9
Ingredients
-
2 pkg. (8 oz. each) Philadelphia light cream cheese, softened
3/4 c. splenda
½ tsp. Vanilla
2 eggs
1 ready to use graham cracker crumb crust (6 oz. or 9 inch)
Directions
Mix cream cheese, splenda, and vanilla with electric mixer on medium speed, until well blended. Add eggs, and mix until well blended.
Pour into crust.
Bake at 350° for 35-40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
To soften cream cheese, microwave for 15 seconds on high. Add 15 seconds for each additional package.
Cut into 9 even slices.
Number of Servings: 9
Recipe submitted by SparkPeople user NURSEPP.
Pour into crust.
Bake at 350° for 35-40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
To soften cream cheese, microwave for 15 seconds on high. Add 15 seconds for each additional package.
Cut into 9 even slices.
Number of Servings: 9
Recipe submitted by SparkPeople user NURSEPP.
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