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Cheesecake
1/3 cup graham cracker crumbs
3 – (8 oz) pkg. FF cream cheese
1 cup of Splenda (divided)
½ cup egg beaters
2 tsp. vanilla extract (divided)
2 cups FF sour cream
1 can cherry or lemon pie filling (optional)
Put graham cracker crumbs in a 9” spring form pan.
Cream all 3 pkgs. of cream cheese, ½ cup splenda, egg beaters, 1 tsp. vanilla extract and 1 cup of sour cream. These ingredients should be creamed at gradual intervals in Osterizer or blender. When thoroughly creamed, place cheese mixture on top of graham cracker crumbs and bake at 350 degrees for 25 minutes. Turn off oven and keep in warm over for 20 minutes. Cool.
To prepare topping, thoroughly mix 1 cup of sour cream, ½ cup sugar and 1 tsp. vanilla extract. Pour over cooled cake and bake at 475 degrees for 5 minutes. If desired, top will can of cherry or lemon pie filling. Serves 8-10.
3 points whether it be 8 or the 10 slices. If you add the pie filling it's a total of 4 points per slice.
1/3 cup graham cracker crumbs
3 – (8 oz) pkg. FF cream cheese
1 cup of Splenda (divided)
½ cup egg beaters
2 tsp. vanilla extract (divided)
2 cups FF sour cream
1 can cherry or lemon pie filling (optional)
Put graham cracker crumbs in a 9” spring form pan.
Cream all 3 pkgs. of cream cheese, ½ cup splenda, egg beaters, 1 tsp. vanilla extract and 1 cup of sour cream. These ingredients should be creamed at gradual intervals in Osterizer or blender. When thoroughly creamed, place cheese mixture on top of graham cracker crumbs and bake at 350 degrees for 25 minutes. Turn off oven and keep in warm over for 20 minutes. Cool.
To prepare topping, thoroughly mix 1 cup of sour cream, ½ cup sugar and 1 tsp. vanilla extract. Pour over cooled cake and bake at 475 degrees for 5 minutes. If desired, top will can of cherry or lemon pie filling. Serves 8-10.
3 points whether it be 8 or the 10 slices. If you add the pie filling it's a total of 4 points per slice.