| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Philadelphia | Cheesecake, Lowfat | 10 | Servings |
INGREDIENTS
| 3 | pk | Cream cheese; fat-free, softened |
| 3/4 | c | Sugar |
| 1 | ts | Vanilla |
| 3 | Eggs | |
| 4 | Whole graham crackers; lowfat, crushed | |
| 5 | ts | Sugar |
| Cooking oil spray |
INSTRUCTIONS
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until just blended. DO NOT OVERMIX AFTER ADDING EGGS. Mix graham cracker crumbs with 2 tablespoons sugar. Spray a 9-inch pie plate with cooking spray; sprinkle crumb mixture over bottom and sides. Pour cream cheese mixture into pie plate. Bake at 325° F. for 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fruit or pie filling if desired. Notes: Original Kraft recipe called for 3/4 cup of regular graham cracker crumbs, and didn't include the sugar mixed with the crumbs. The Kraft version has 164 calories per serving, with 10.6% calories from fat. The modified version has 168 calories per serving, with 8.5% calories from fat. Recipe by: Kraft Philadelphia Free (Modified) Posted to EAT-L Digest by Don & Donna <dmgdjm@DMGDJM.SEANET.COM> on Sep 1, 1997
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