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By: thatsmyhome.com
Graham Cracker Crumb Crust:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons margarine, melted
1-2 tablespoons honey
Filling:
3 (8-ounce) packages fat-free cream cheese, softened
3/4 cup sugar
2 eggs
2 tablespoons cornstarch
1 teaspoon vanilla
1 cup reduced-fat sour cream
Heat oven to 325° F.
To make the crust: Combine graham cracker crumbs, sugar and margarine in 8- or
9-inch springform pan. Add enough honey for mixture to stick together. Pat
mixture evenly on bottom and 1/2 inch up sides of pan.
To make the filling: Beat cream cheese and sugar in large bowl until light and
fluffy; beat in eggs, cornstarch and vanilla. Add sour cream, mixing well.
Pour mixture into crust. Bake until cheesecake is set but still slightly soft in center, 45 to 50 minutes. Turn off oven; cool cheesecake in oven with door ajar 3 hours. Refrigerate 8 hours or overnight.
Yield: 12 servings.
Nutrition information per slice: Calories 227 (25 percent from fat); fat 6.3 g (sat 1.9 g, mono 2.8 g, poly 1.4 g); protein 11 g; carbohydrates 31 g; fiber .14 g; cholesterol 46 mg; sodium 387 mg; calcium 194 mg.
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