Since I am a cheesecake lover I am always looking for healthy ways to make cheesecake so I can EAT it without any guilt! This one can be made as is or with an almond or pecan crust or wheat germ to reduce the carbs even more. This is good for a midday snack or for dessert.
Makes 16 servings.
1/2 cups graham cracker crumbs
1/4 cup stick butter or margarine, melted
2 tablespoons Splenda*
* May substitute 3 packets of sweetener
Combine graham cracker crumbs, melted butter and 2 tablespoons sweetener.
Press mixture onto bottom of a 9-inch springform pan.
Bake in preheated 375°F oven 10 minutes.
Cool on wire rack while preparing cheesecake.
2 (8-ounce each) packages reduced fat cream cheese, softened
1 cup artificial sweetener** (Preferable: Splenda)
1+2/3 cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1 teaspoon vanilla extract
1 cup reduced fat sour cream
** May substitute 24 packets of sweetener
Beat cream cheese and 1 cup sweetener in mixing bowl on medium speed of mixer until smooth and well combined.
Mix in applesauce, eggs, egg whites and lemon juice until blended.
Stir in cornstarch, cinnamon, apple pie spice and vanilla.
Fold in sour cream until combined. Pour cheesecake mixture over baked crust.
Bake in preheated oven 60 to 65 minutes or until center of cake is almost set. Cool on wire rack.
Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely.
Cover and refrigerate several hours or overnight before serving.
To serve, remove side of pan. Drizzle top with Apple topping***, Cut cake into wedges.
Nutritional Info (per serving):
Carbohydrate 13g Less if using almond flour,pecan or wheat germ for crust.
Fat 11 g
Sodium 154 mg
***I fry up a chopped apple in a tespoon of butter with almond slivers, a teaspoon of Splenda brown sugar substitute to put on top.