Vanilla Cheesecake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 131.0
  • Total Fat: 4.5 g
  • Cholesterol: 13.0 mg
  • Sodium: 332.7 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 10.1 g

View full nutritional breakdown of Vanilla Cheesecake calories by ingredient
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My modified William Sonoma recipe My modified William Sonoma recipe
Number of Servings: 16


    1 1/2 cups graham cracker crumbs
    1/4 cup unsalted butter, melted
    4 (8 ounce) packages fat free cream cheese, softened
    2 tablespoons all-purpose flour
    1/4 teaspoon of ground cinnamon
    1/4 teaspoon salt (I used lower sodium)
    1 1/4 cup Splenda (or other sugar substitute)
    3 tablespoons Splenda (or other sugar substitute)
    1/2 cup fat free sour cream
    1 tablespoon vanilla extract
    3 large eggs, room temperature


Preheat oven to 400. Lightly grease 9-inch springform pan. In a bowl, combine the graham cracker crumbs, 3 Tbsp sugar, the cinnamon and melted butter. Stir until the mixture is well blended and the crumbs are evenly moist. Pour into the springform pan and press evenly onto the bottom and sides and about 1 1/2 inches up the sides of the pan. Bake the crust until lightly golden and set, about 10 minutes. Let cool on rack.
Reduce oven temperature to 300.

In a large bowl, combine the cream cheese, flour and salt. Using a mixer on medium-high speed, beat until very smooth and fluffy, stopping and scraping down the sides frequently. Add the 1 1/4 cups of Splenda, the sour cream and vanilla. Beat until well blended, again scraping down the sides. Add the eggs one at a time, beating well after each addition. Pour filling into the crust.

Bake the cheesecake until the filling is set, but the center still jiggles slightly when the pan is gently shaken, and the edges are slightly puffed, 60-70 minutes. Let cool on a rack at room temperature. The filling will firm as it cools. Cover and refrigerate until well chilled (overnight is best). Bring to room temperature before serving.

To serve, unclasp and remove the pan sides, then run a long, thin icing spatula between the pan and bottom and the crust. Carefully slide the cake onto a flat serving plate. Using a thin-bladed knife, cut the cake into slides, dipping knife into hot water and wiping it dry before each cut.

Number of Servings: 16

Recipe submitted by SparkPeople user FLABULOUSLY.

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