Cherry Cheescake (Sugar Free, Low Fat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust:1 1/2 cups crushed graham cracker6 T Parkay Spray Butter2 T SplendaFilling:16 oz fat free cream cheese2/3 cup Splenda1 1/2 t Vanilla Extract2 Eggs2 t Lemon Peel 1/3 cup Cherry Pie Filling (Lite) will save 40 cal
In a bowl, use a fork to stir together the graham cracker crumbs, splenda and Parkay. Pour the mixture into the pan and press it evenly to form a crust. Bake 8-10 minutes. Cool completely in pan on a wire rack.
In a medium bowl, beat the cream cheese until smooth. Gradually beat in the splenda. Add the vanilla, lemon peel, and eggs and beat just until blended. Pour the cream cheese mixture over the cooled crust. Spoon dollops of cherry pie filling on top, minus the berries, just the sauce (save those for the top)Drag the tip of a knife through the dollops, cutting and twisting to make a marble design.
Bake for 40-45 minutes at 325, until a toothpick inserted in the center comes out almost clean. Cool completely in the pan on a wire rack. Refrigerate at least an hour, or until ready to serve.
When cold, transfer the cheesecake on the foil to a cutting board. Cut in half, then cut each half in half, giving you four squares. Cut each square diagonally into quarters.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEER99KAT.
In a medium bowl, beat the cream cheese until smooth. Gradually beat in the splenda. Add the vanilla, lemon peel, and eggs and beat just until blended. Pour the cream cheese mixture over the cooled crust. Spoon dollops of cherry pie filling on top, minus the berries, just the sauce (save those for the top)Drag the tip of a knife through the dollops, cutting and twisting to make a marble design.
Bake for 40-45 minutes at 325, until a toothpick inserted in the center comes out almost clean. Cool completely in the pan on a wire rack. Refrigerate at least an hour, or until ready to serve.
When cold, transfer the cheesecake on the foil to a cutting board. Cut in half, then cut each half in half, giving you four squares. Cut each square diagonally into quarters.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEER99KAT.
Nutritional Info Amount Per Serving
- Calories: 158.9
- Total Fat: 2.9 g
- Cholesterol: 63.1 mg
- Sodium: 485.6 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 0.6 g
- Protein: 12.7 g
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