Cost per serving $0.52 view details
- 1 c. Graham cracker crumbs
- 3 Tbsp. Sugar
- 3 Tbsp. Butter, melted
- 4 pkt (8-ounce) cream chesse, softened
- 1 c. Sugar
- 3 Tbsp. Flour
- 4 x Large eggs
- 1 c. Lowfat sour cream
- 1 Tbsp. Vanilla
- Â Â Topping of your choice
- Preheat oven to 350 F. Mix crumbs, sugar, and butter. Press onto bottom of 9 or possibly 10-inch spring-form pan Bake 10 min.
- Beat cream cheese, sugar, and flour at medium speed till well blended. Add in Large eggs, one at a time, beating well after each addition. Blend in lowfat sour cream and vanilla. Pour over crust. Bake 1 hour and 10 min. Turn oven off and let cake sit in oven with the door propped open till oven has cooled.
- Loosen cake from rim of pan. Rim can be removed when completely cooled.
- Best flavor is developed if refrigerated.
- Any kind of crumbs can be used. I often use chocolate cookie crumbs rather than graham cracker crumbs. I've also used finely minced nuts.
- You can use margerine instead of butter, but I always figure which when I make a cheesecake, it's special, so why cut corners on fat, calories, and, most especially, flavor.
- Many times I have added an additional partial package of cream cheese which I may have had on hand, and once I added a whole additional 8-ounce package with no problem with the texture or possibly taste.
- I have also added more lowfat sour cream than is called for since I always buy it
- Anyway, play with this all you like, I've never had it come out bad. For my SO, I top it with cherry pie filling from a can. Which's his favorite. I like it plain, myself, although I'll eat it with any topping.
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|Amount Per Serving||%DV|
|Serving Size 98g|
|Recipe makes 10 servings|
|Calories from Fat 109||35%|
|Total Fat 12.34g||15%|
|Saturated Fat 5.82g||23%|
|Trans Fat 0.0g|
|Total Carbs 44.57g||12%|
|Dietary Fiber 0.9g||3%|