It’s a classic treat—especially around the holidays. So go ahead and let these smart recipes and tips help you enjoy a little indulgence.
Need a dessert that will “wow” your guests…or your hostess? You can’t go wrong with rich, creamy cheesecake, provided you make it yourself. A cheesecake bought at a restaurant or grocery store can be well over 250 calories a slice. You could split a slice with someone else and still keep your eating goals on target. But wouldn’t you rather savor a full-size wedge of one of our delicious cheesecake recipes?
Our experts at the Kraft Kitchens created these better-for-you versions by making a few simple switches to the ingredients list that add flavor and subtract fat and calories. Here are the tricks they used to create two special recipes. Try one this month, or search keyword “cheesecake” using our Recipe Finder tool for more great recipes.
Start with the crust. In most cheesecake recipes, the graham cracker crust includes at least a quarter cup of butter. Our versions simply call for sprinkling graham cracker crumbs over a coating of nonstick cooking spray. This cuts fat and calories and saves time, too.
Love low-fat dairy. Instead of regular cream cheese, our Double-Layer Pumpkin Cheesecake uses PHILADELPHIA Fat Free Cream Cheese. Our Low-Fat Orange Dream Cheesecake filling calls for a blend of fat free cream cheese, as well as some low-fat (2%) BREAKSTONE’S or KNUDSEN Cottage Cheese.
Get creative with flavor. Canned pumpkin makes our Double-Layer Pumpkin Cheesecake the perfect choice for a fall get-together. And our Low-Fat Orange Dream Cheesecake uses orange-flavored JELL-O Sugar Free Gelatin to add sweetness to each slice. Delicious!
Choose a sugar free topping. If you’d like to add a little pizzazz to your final presentation, top each slice with a dollop of COOL WHIP Sugar Free Whipped Topping and a sprinkling of cinnamon. A tablespoon of COOL WHIP Sugar Free will add a nice finish to your slice with about 10 calories.