Cheesecake, lowfat
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | packs | Cream cheese; fat-free, softened |
| ¾ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 3 | Eggs | |
| 4 | Whole graham crackers; lowfat, crushed | |
| 5 | teaspoons | Sugar |
| Cooking oil spray | ||
Directions
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until just blended. DO NOT OVERMIX AFTER ADDING EGGS. Mix graham cracker crumbs with 2 tablespoons sugar. Spray a 9-inch pie plate with cooking spray; sprinkle crumb mixture over bottom and sides. Pour cream cheese mixture into pie plate. Bake at 325° F. for 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fruit or pie filling if desired.
Notes: Original Kraft recipe called for ¾ cup of regular graham cracker crumbs, and didn't include the sugar mixed with the crumbs. The Kraft version has 164 calories per serving, with 10⅗% calories from fat. The modified version has 168 calories per serving, with 8½% calories from fat.
Recipe by: Kraft Philadelphia Free (Modified) Posted to EAT-L Digest by Don & Donna <dmgdjm@...> on Sep 1, 1997
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