Nutrition Facts

  • One serving:
  • Calories:
  • 311
  • Fat:
  • 13 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 74 mg
  • Sodium:
  • 310 mg
  • Carbohydrate:
  • 39 g
  • Fiber:
  • 0 g
  • Protein:
  • 10 g
  • Diabetic Exchange:
  • 2 starch, 2 fat, 1 fruit.


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Light Cheesecake

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"Our family loves cheesecake, but I wanted to serve something healthier, so I came up with this lighter version," shares Diane Roth from Adams, Wisconsin. "I make it for holidays and everyday snacking."

SERVINGS: 12

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 15 min. + chilling Bake: 70 min. + cooling

Ingredients:

  • 1-1/4 cups crushed reduced-fat vanilla wafers (about 40 wafers)
  • 2 tablespoons butter or stick margarine, melted
  • 1 teaspoon plus 1-1/4 cups sugar, divided
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1 package (8 ounces) fat-free cream cheese
  • 2 tablespoons cornstarch
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 egg whites
  • 1 cup sliced fresh strawberries

Directions:

In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack.
    In a mixing bowl, beat reduced-fat and fat-free cream cheese until smooth. Combine cornstarch and remaining sugar; add to cream cheese mixture and beat well. Add sour cream and vanilla; beat just until blended. Add eggs and egg whites; beat on low speed just until combined. Pour into crust.
    Place pan on a baking sheet. Bake at 325° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with strawberries. Refrigerate leftovers. Yield: 12 servings.


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