Cherry Cheescake (Sugar Free, Low Fat)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Cherry Cheescake (Sugar Free, Low Fat) calories by ingredient
Number of Servings: 8
Ingredients
-
Crust:
1 1/2 cups crushed graham cracker
6 T Parkay Spray Butter
2 T Splenda
Filling:
16 oz fat free cream cheese
2/3 cup Splenda
1 1/2 t Vanilla Extract
2 Eggs
2 t Lemon Peel
1/3 cup Cherry Pie Filling (Lite) will save 40 cal
Directions
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.