New York-Style Sour Cream-Topped Cheesecake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 155.4
  • Total Fat: 4.9 g
  • Cholesterol: 66.0 mg
  • Sodium: 464.1 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 13.7 g

View full nutritional breakdown of New York-Style Sour Cream-Topped Cheesecake calories by ingredient
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This was an original Kraft Foods recipe that has been altered to reduce the calories and fat. This was an original Kraft Foods recipe that has been altered to reduce the calories and fat.
Number of Servings: 16


    1-1/2 cups Graham Cracker Crumbs
    1/4 cup (1/2 stick) Smart Balance Light w/Flax Oil, melted
    1-1/4 cups Splenda, divided
    4 pkg. (8 oz. each) Fat Free Cream Cheese, softened
    2 tsp. vanilla, divided
    1 container (16 oz.) Fat Free Sour Cream, divided
    4 eggs
    2 cups fresh strawberries, sliced


HEAT oven to 325F. Line 13x9-inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.

BEAT cream cheese, 1 cup of remaining sugar and 1 tsp. vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan just before serving; top with berries.

Number of Servings: 16

Recipe submitted by SparkPeople user TXTITA.

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