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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 215.2
  • Total Fat: 13.7 g
  • Cholesterol: 119.3 mg
  • Sodium: 406.4 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 0.4 g
  • Protein: 11.8 g

View full nutritional breakdown of Keylime Cheesecake (Low-fat) calories by ingredient
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Keylime Cheesecake (Low-fat)

Submitted by: SRWOODSY

Introduction

(When preparing for a ladies retreat, I found that this recipe freezes well.) It is from a Taste of Home publication. It is a healthier version of a favorite recipe. The texture is incredibly smooth and light. (Taste of Home credits Darlene Kohler of Flower Mound, Texas for this version.) (When preparing for a ladies retreat, I found that this recipe freezes well.) It is from a Taste of Home publication. It is a healthier version of a favorite recipe. The texture is incredibly smooth and light. (Taste of Home credits Darlene Kohler of Flower Mound, Texas for this version.)
Number of Servings: 8

Ingredients

    Crust:
    3/4 c. reduced fat graham cracker crumbs (about 8 squares)
    2 T. sugar substitute (I use Splenda)
    2 T. butter, melted

    Filling:
    2 pkgs. 8 ounces each reduced fat cream cheese
    1 pkg. 8 ounces fat-free cream cheese
    Splenda -- equivalent to 2/3 c. sugar
    1/3 c. sugar
    3 T. all-purpose flour
    3 eggs, slightly beaten
    1 c. (8 oz) reduced fat sour cream
    1/3 c. key lime or lime juice
    2 t. vanilla extract
    2 drops green food coloring, optional

Directions

Wrap bottom ofa a 9-inch springform pan with a double layer of heavy duty foil; coat pan with nonstick cooking spray. Combine the first three ingredients. Press onto bottom of pan. Bake at 350 for 8-10 min. or until set. Cool. In a mixing bowl, beat cream cheese until smooth. Combine the sugar substitute, sugar and flour; gradually beat into cream cheese. Add eggs; beat on low speed just until combined. Beat in the sour cream, lime juice, peel, vanilla and food coloring if desired just until combined. Pour into crust. Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350 for 40-45 min. or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour. Remove foil from pan. Chill overnight. Remove sides of pan. Refrigerate leftovers.

Number of Servings: 8

Recipe submitted by SparkPeople user SRWOODSY.






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Member Ratings For This Recipe

  • can't wait to try this! to the reviewer that thought the instructions were unclear, i think she means that you wrap the bottom of the pan, not the inside, with foil. The purpose of this is so no water from the big pan leaks into the cheesecake. I hope that clears it up! - 7/10/10

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  • Recipe is confusing. How can I remove foil without removing cheesecake from pan first? I love Key lime pie and thought this could be good, but I need clearer directions before spending time and money on something I really don't understand. - 11/17/09

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  • An absolute favorite of mine!! - 9/24/09

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