Cheesecake Supreme
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 283.4
- Total Fat: 15.4 g
- Cholesterol: 99.0 mg
- Sodium: 468.1 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 0.3 g
- Protein: 12.6 g
View full nutritional breakdown of Cheesecake Supreme calories by ingredient
Introduction
A lightened-up version of cheesecake with silky smooth texture A lightened-up version of cheesecake with silky smooth textureNumber of Servings: 12
Ingredients
-
Crust:
1 C. low-fat graham cracker crumbs
4 T. butter, melted
2 T. Splenda
Filling:
2 8-oz blocks of fat free cream cheese, softened
2 8-oz blocks of 1/3 fat cream cheese, softened
2/3 C. sugar
1/3 C. splenda
3 T. flour
4 eggs
1 C. plain fat free greek yogurt
1 t. vanilla extract
Directions
Prep:
Preheat the oven to 325.
Wrap the bottom and sides of a springform pan with aluminum foil. Do not skip this step! It will prevent water from the water bath from seeping into the cheesecake during baking. Set the pan aside.
Mix the graham cracker crumbs and the splenda in a small bowl with a fork. Melt butter in the microwave & stir into the graham cracker crumbs. Press into the bottom of the prepared springform pan. Bake at 325 for 10 minutes.
Remove the pan, set aside to cool, and bring the oven temperature to 450.
While the crust is cooling, mix the filling.
Loosen the cream cheeses by mixing them together for a minute. Add the sugar, splenda, and flour. Mix until creamed together. Beat in the eggs, one at a time, mixing in between until well incorporated. Add in the greek yogurt and vanilla.
Pour filling into the crust (it's okay if it is still a little warm).
Meanwhile, bring a pot of water to a boil. Put your cheesecake (still wrapped in aluminum foil) into a large enough baking dish to hold the springform pan. Pour the boiling water into the large baking dish and put the whole thing into the oven.
Bake at 450 for 10 minutes, then reduce the oven temp to 250. Bake for 90 minutes.
Remove from the oven and remove the aluminum foil. Using a knife, loosen the cheesecake from the sides of the pan. Let cool for 5-10 minutes, then remove the sides of the springform pan. Cool in the refridgerator for at least 4 hours befotre serving.
Serving Size: yields 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user PEANUTBUTTERMOM.
Preheat the oven to 325.
Wrap the bottom and sides of a springform pan with aluminum foil. Do not skip this step! It will prevent water from the water bath from seeping into the cheesecake during baking. Set the pan aside.
Mix the graham cracker crumbs and the splenda in a small bowl with a fork. Melt butter in the microwave & stir into the graham cracker crumbs. Press into the bottom of the prepared springform pan. Bake at 325 for 10 minutes.
Remove the pan, set aside to cool, and bring the oven temperature to 450.
While the crust is cooling, mix the filling.
Loosen the cream cheeses by mixing them together for a minute. Add the sugar, splenda, and flour. Mix until creamed together. Beat in the eggs, one at a time, mixing in between until well incorporated. Add in the greek yogurt and vanilla.
Pour filling into the crust (it's okay if it is still a little warm).
Meanwhile, bring a pot of water to a boil. Put your cheesecake (still wrapped in aluminum foil) into a large enough baking dish to hold the springform pan. Pour the boiling water into the large baking dish and put the whole thing into the oven.
Bake at 450 for 10 minutes, then reduce the oven temp to 250. Bake for 90 minutes.
Remove from the oven and remove the aluminum foil. Using a knife, loosen the cheesecake from the sides of the pan. Let cool for 5-10 minutes, then remove the sides of the springform pan. Cool in the refridgerator for at least 4 hours befotre serving.
Serving Size: yields 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user PEANUTBUTTERMOM.