Classic Vanilla Cheesecake: A Guilt-Free Dessert Everyone will Love
Ingredients
Ingredients for Crust:
- 1¼ cups graham cracker crumbs, see shopping tip and prep tips to make your own crumbs
- 2 tablespoons reduced-fat butter or Smart Balance Light
Ingredients for Filling:
- 2 (8 oz.) packages reduced-fat cream cheese (I like Philadelphia 25% less fat)
- 2 large eggs, I love Egg-land’s Best eggs
- ¾ cup sugar
- 2 teaspoons pure vanilla extract
Ingredients for Topping:
- 2 cups fat-free sour cream (1 pint)
- ¼ cup sugar
- 1 teaspoon vanilla
Instructions
- To make crust: Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray.
- In a medium bowl, combine graham cracker crumbs and butter. Set aside 1 tablespoon for topping. Press the rest of the crumbs into bottom of prepared pan. Set aside.
- To make filling: In a large bowl, using an electric mixer or a hand mixer, beat cream cheeses until fluffy and smooth. Slowly mix in sugar and eggs. Mix well until smooth. Stir in vanilla extract. Pour mixture over crust and spread evenly.
- Bake for 40 minutes or until the center is set. Remove from oven and cool for about 10 minutes.
- To make topping: Preheat oven to 450 degrees. In a medium bowl, mix together sour cream, sugar and vanilla. Spread sour cream mixture over top of slightly cooled cheesecake. Sprinkle 1 tablespoon of graham cracker crumbs that were set aside over the top. Bake 5 minutes. *Cool and refrigerate at least 6 hours or overnight before removing from pan and serving.
Nutrition
Serving: 1sliceCalories: 245kcalCarbohydrates: 31gProtein: 5gFat: 9gSodium: 291mgSugar: 24gPlus Points: 6