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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 231.9
  • Total Fat: 16.2 g
  • Cholesterol: 104.5 mg
  • Sodium: 304.0 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 8.8 g

View full nutritional breakdown of Cheesecake calories by ingredient
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Cheesecake

Submitted by: TRACTRE32


Number of Servings: 6

Ingredients

    Crust Ingredients:
    1 cup Fiber One honey squares cereal
    2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces
    2 tbsp. Splenda No Calorie Sweetener (granulated)
    2 1/2 tbsp. light whipped butter or light buttery spread

    Filling:
    8 oz Neufchatel Cheese, softened
    1/2 C. Splenda
    1 Tablespoon lemon juice
    1/4 teaspoon vanilla
    2 eggs

    Topping
    1 C. light sour cream
    2 Tablespoons sugar
    1/4 teaspoon vanilla
    Fresh fruit for topping (optional)

Tips

have not tried swapping with fat free ingredients, I hear that it is necessary to soften cream cheese for 3 hours at room temp to prevent cracking


Directions

Directions: 

Preheat oven to 325 degrees.

Spray a pie pan lightly with nonstick spray and set aside.

Place cereal and graham cracker pieces in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer to a medium bowl. Add Splenda and set aside.

In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted. Add to the medium bowl and stir contents until thoroughly mixed. 



Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan. 



In a bowl, combine cream cheese, sugar, lemon juice, vanilla and salt. Mix until well blended. Add eggs, one ata time, mixing well after each addition. Place crust in its pie tin on a baking sheet; pour in filling. Bake for 25-30 minutes or until inserted knife comes out clean.

For the topping, combine the sour cream, sugar, and vanilla and carefully spread over pie. Bake the pie for an 10 additional minutes; cool. Chill 3 hours. Top with fresh fruit

Serving Size: serving 1/6 of pie






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