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Title: Cheesecake, Lowfat
Categories: Cheesecake Lowfat
Yield: 10 Servings
| 3 | pk | Cream cheese; fat-free, |
| ; softened | ||
| 3/4 | c | Sugar |
| 1 | ts | Vanilla |
| 3 | Eggs | |
| 4 | Whole graham crackers; lowfat, crushed | |
| 5 | ts | Sugar |
| Cooking oil spray |
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 325ø 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 3/4 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 10. 6% calories from fat. The modified version has 168 calories per serving, with 8. 5% calories from fat.
Posted to MM-Recipes Digest V4 #10 by Dean Powers Recipe by: Kraft Philadelphia Free (Modified)
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