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Add a photoServings: 12
Ingredients
- 1 1/2 c. Graham cracker crumbs
- 1/2 c. Butter, melted
- 3 x 8-ounce pkgs. cream cheese
- 1 c. Sugar
- 1/8 tsp Salt
- 4 x Large eggs
- 2 Tbsp. Midori
- 2 c. Lowfat sour cream
- 1/4 c. Sugar
- 2 tsp Midori
- 1 c. Midori
- 1 pkt unflavored gelatin Melon balls to cover caketop
Directions
- To make crust: Mix and pat crust ingredients into spring form pan, covering the bottom and sides part way up. For filling: Let cream cheese soften in large bowl. Blend in 1 c. sugar and salt, beat till fluffy. Add in Large eggs one at a time, blending well after each egg. Beat in Midori. Pour into crumb crust. Bake at 350 F for 50 min or possibly till hard in center. Let stand 15 min. Reset oven to 450 F. Combine lowfat sour cream, sugar and Midori for topping. Pour onto cake. Bake another 10 min. For glaze: Bring Midori and gelatin to boil and cold till syrupy. Place melon balls on cake and spoon glaze over. Chill and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 12 servings | |
| Calories 565 | |
| Calories from Fat 346 | 61% |
| Total Fat 39.24g | 49% |
| Saturated Fat 21.18g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 509mg | 21% |
| Potassium 209mg | 6% |
| Total Carbs 46.91g | 13% |
| Dietary Fiber 1.0g | 3% |
| Sugars 30.91g | 21% |
| Protein 8.37g | 13% |
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