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Title: Autumn Cheesecake-Lightened
Categories: Cheesecake
Yield: 10 Servings
| 1 | c | Graham cracker crumbs |
| 3 | tb | Sugar |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Light Margarine(Weight |
| Watchers) -- melted | ||
| 8 | oz | Light Cream Cheese -- |
| Softened | ||
| 8 | oz | Sour Cream, Nonfat |
| 1/2 | c | Sugar |
| 2 | Large Egg Whites | |
| 1/2 | ts | Vanilla |
| 4 | c | Granny Smith Apples -- |
| Thinly sliced | ||
| 1/2 | ts | Cinnamon |
| 1/3 | c | Sugar |
| 1/4 | c | Grape-NutsŪ |
Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sour cream and sugar, mixing at medium speed on electric mixer, until well blended. Add egg whites, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with Grape nuts. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Only 7.4 Grams of fat per GENEROUS serving!
Recipe By : Danica Paz
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