Breakfast Cheesecake
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 pk Fat Free Cream Cheese1-1/2 pk Low Fat Cream Cheese3/4 C Splenda12 oz Low Fat Cottage Cheese3 eggs1 tsp vanilla extract
Preheat oven 400 degrees
Cream together splenda and all cream cheese. Set aside. In food processor blend cottage cheese and eggs until smooth. Add to cream cheese mixture. Mix together. Fold in vanilla. Pour into 8" pie pan (greased).
Bake at 400 for 10 minutes. Reduce temp to 200 and bake an additional 40 minutes. Turn oven off and let cheesecake cool. Remove from oven.
Serves 10.
Number of Servings: 10
Recipe submitted by SparkPeople user ABBYGARNER.
Cream together splenda and all cream cheese. Set aside. In food processor blend cottage cheese and eggs until smooth. Add to cream cheese mixture. Mix together. Fold in vanilla. Pour into 8" pie pan (greased).
Bake at 400 for 10 minutes. Reduce temp to 200 and bake an additional 40 minutes. Turn oven off and let cheesecake cool. Remove from oven.
Serves 10.
Number of Servings: 10
Recipe submitted by SparkPeople user ABBYGARNER.
Nutritional Info Amount Per Serving
- Calories: 136.2
- Total Fat: 8.0 g
- Cholesterol: 85.1 mg
- Sodium: 319.3 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.0 g
- Protein: 11.3 g
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