Cheesecake Healthy Makeover

1. 1

   Preheat oven to 325 degrees.

2. 2

   In 9-inch springform pan, stir crumbs with spread until moistened.

3. 3

   With hand, firmly press mixture onto bottom of pan.

4. 4

   Bake crust 15 minutes or until deep golden.

5. 5

   Cool 5 minutes on wire rack.

6. 6

   Meanwhile, in large bowl, with mixer on medium speed, beat cream cheese until smooth.

7. 7

   Combine sugar and cornstarch.

8. 8

   Slowly beat sugar mixture into cream cheese.

9. 9

   On low speed, beat in sour cream and vanilla.

10. 10

    Add eggs and egg whites, 1 at a time, until blended.

11. 11

    Pour batter over crust in pan.

12. 12

    Bake cheesecake 1 hour.

13. 13

    Edge will be set, but center will still jiggle.

14. 14

    Turn oven off; let cheesecake remain in oven 1 hour.

15. 15

    Transfer to wire rack.

16. 16

    Run thin knife around edge of cheesecake to prevent cracking during cooling.

17. 17

    Cool in pan, about 2 hours.

18. 18

    Cover and refrigerate 4 hours or overnight.

19. 19

    Remove side of pan to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.