Food Network Cheesecake Revamp

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 268.5
  • Total Fat: 11.7 g
  • Cholesterol: 80.2 mg
  • Sodium: 367.6 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 8.6 g

View full nutritional breakdown of Food Network Cheesecake Revamp calories by ingredient
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Number of Servings: 12


    2 cups crushed & crumbled reduced fat graham crackers
    1 stick of melted unsalted butter
    1 tsp cinnamon

    2 8oz packages softened cream cheese
    1 cup sugar
    3 eggs
    1 16oz container Daisy fat free sour cream
    1 tsp lemon juice
    1 tsp vanilla flavoring


Preheat oven to 325 degrees.

Mix crushed graham crumbs (I put mine in the blender!) with melted butter. Mix with fork until all of it is damp. Press the mixture into two PRE-SPRAYED (non-stick) pie pans. Press tightly, then refrigerate while mixing cheesecake.

With electric mixer on low, blend cream cheese until smooth. Slowly add in eggs, ONE at a time, until blended. Add in sugar slowly, blending on low while you add it in. Mix until blended and smooth, but do not over mix. Add in sour cream, again blending until smooth but not overmixing the batter.

Pour mixture into the two prepared crust pie pans. Bake for 30 minutes. The cheesecakes should be slightly cracking, and still be jiggly. They will firm up with cooling. Cool cheesecakes on wire rack for 30 minutes. Then place them in the refrigerator for at least 4 hours.

Great on its own, or topped with light fruit pie filling! (Not factored into nutritional ingredients.)

Serving Size: Makes 2 pie pans - 6 servings in each pie

Number of Servings: 12

Recipe submitted by SparkPeople user BROOKLYNBYTES.

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