Sugar-free New York Style Cheesecake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 132.6
- Total Fat: 9.6 g
- Cholesterol: 26.3 mg
- Sodium: 181.3 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.8 g
- Protein: 4.8 g
View full nutritional breakdown of Sugar-free New York Style Cheesecake calories by ingredient
Introduction
I've had many folks say that, if I hadn't told them this cheesecake was sugar-free and cholesterol-friendly, they would have never known! I've had many folks say that, if I hadn't told them this cheesecake was sugar-free and cholesterol-friendly, they would have never known!Number of Servings: 24
Ingredients
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1 c. graham cracker crumbs
3/4 c. wheat germ
1/2 c. Promise margarine
1/2 t. cinnamon
1/4 c. chopped walnuts
2 pkg (16 oz) neufchatel cheese
3/4 c. EggBeaters egg substitute
1 c. Splenda for Baking
1/2 t. salt
1 t. vanilla extract
2 t. almond extract
3 c. light sour cream
Directions
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.
Makes 1 11-inch Cheesecake
Number of Servings: 24
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.
Makes 1 11-inch Cheesecake
Number of Servings: 24
Recipe submitted by SparkPeople user SUZANNEBOOTH.
Member Ratings For This Recipe
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