Sugar-free New York Style Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 c. graham cracker crumbs3/4 c. wheat germ1/2 c. Promise margarine1/2 t. cinnamon2 pkg (16 oz) neufchatel cheese3/4 c. EggBeaters egg substitute1 c. Splenda for Baking1/2 t. salt1 t. vanilla extract2 t. almond extract3 c. light sour cream
Crust:
Melt butter/margarine and pour into a small bowl. Blend melted butter with cinnamon, then add nuts and stir to coat the nuts. Add the graham cracker crumbs and the wheat germ and mix well. Pour mixture into a spring-form pan and pack down with the back of a spoon to make the crust. (I find it easiest to start with the sides, then finish with the base.)
Filling:
Beat the cream cheese until soft. Add the egg substitute (in a slow, thin stream) while beating vigorously. (If you add the eggs too fast, you'll get a lumpy mixture.) When all of the eggs have been incorporated into the cream cheese, add the vanilla and almond extracts and blend well. Then, blend in the salt. Mix in the Splenda (a litte at a time). When done, you should have a smooth, fluffy mixture. Add the sour cream in spoonfuls, beating well after each addition.
Bake:
Pour the mixture into your prepared crust and bake at 375 F for 35 minutes (filling will be soft).
Chill the cheesecake for at least 4-5 hours before serving with the topping of your choice.
Number of Servings: 12
Recipe submitted by SparkPeople user SUZANNEBOOTH.
Melt butter/margarine and pour into a small bowl. Blend melted butter with cinnamon, then add nuts and stir to coat the nuts. Add the graham cracker crumbs and the wheat germ and mix well. Pour mixture into a spring-form pan and pack down with the back of a spoon to make the crust. (I find it easiest to start with the sides, then finish with the base.)
Filling:
Beat the cream cheese until soft. Add the egg substitute (in a slow, thin stream) while beating vigorously. (If you add the eggs too fast, you'll get a lumpy mixture.) When all of the eggs have been incorporated into the cream cheese, add the vanilla and almond extracts and blend well. Then, blend in the salt. Mix in the Splenda (a litte at a time). When done, you should have a smooth, fluffy mixture. Add the sour cream in spoonfuls, beating well after each addition.
Bake:
Pour the mixture into your prepared crust and bake at 375 F for 35 minutes (filling will be soft).
Chill the cheesecake for at least 4-5 hours before serving with the topping of your choice.
Number of Servings: 12
Recipe submitted by SparkPeople user SUZANNEBOOTH.
Nutritional Info Amount Per Serving
- Calories: 264.9
- Total Fat: 19.1 g
- Cholesterol: 52.5 mg
- Sodium: 362.2 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 1.6 g
- Protein: 9.5 g
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