Low-Fat New York Style Cheescake – a delicious recipe with Graham Cracker Crust, graham cracker crumbs, Splenda sugar substitute, butter, Filling, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Graham Cracker Crust:
2
In a small bowl, mix graham cracker crumbs and Splenda. Add melted margarine and mix thoroughly. Place crumb mixture in bottom only of 10 inch non-stick spring form pan and pack down firmly. Place in refrigerator for 1 hour.
3
Preheat oven to 375 degrees.
4
Filling:
5
In a medium bowl, beat cream cheese until creamy. Add Splenda, vanilla and eggs one at a time and beat until smooth and no lumps. Fold in 2 cups of sour cream. Pour filling into spring form pan on top of graham cracker crust.
6
Bake with a water bath in oven for 45 minutes or until outside edges are puffed and center is still a little jiggly. Then take cheesecake out of oven and let cool on counter top for 1 hour. Then place cheesecake in refrigerator and allow 6 - 8 hours to cool before eating.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Graham Cracker Crust, 3/4 cup graham cracker crumbs, 1/4 cup Splenda sugar substitute, 1/2 cup i can't believe it's not butter stick margarine, melted, and more.
Yes, Low-Fat New York Style Cheescake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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