Makes:
14 servings
Total Time:
24 hr 55 min
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- 3/4 cup reduced cracker crumbs (about 8 squares)
- Sugar substitute equivalent to 2 tablespoons sugar
- 2 tablespoons of butter, melted
- Filling:
- 2 packages (8 ounces each) Philadelphia Reduced Fat Cream Cheese, cubed
- 1 package (8 ounces) Philadelphia Fat Free Cream Cheese, cubed
- Sugar substitute equivalent to 2/3 cup sugar
- 1/3 cup sugar
- 3 tablespoons all-purpose flour
- 3 eggs, lightly beaten
- 1 cup (8 ounces) reduced fat sour cream
- 1/3 cup key lime or lime juice
- 2 teaspoons grated lime peel
- 2 teaspoons vanilla extract
- 2 drops green food coloring (optional)
make it
Wrap bottom of 9 inch springform pan with a double layer heavy duty foil; coat pan with non-stick cooking spray. Combine the first three ingredients. Press on to the bottom of pan. Bake at 350 degrees F, for 8 to 10 minutes or until set. Cool.
In mixing bowl, beat cream cheeses until smooth. Combine the sugar substitute, sugar and flour; gradually beat in to cream cheese. Add eggs; beat on low speed just until combined. Beat in the sour cream, lime juice, peel, vanilla and food coloring if desired just until combined. Pour in to crust.
Place pan in to a large baking pan; add 1 inch of hot water to larger pan. Bake at 350 degrees F for 40 to 45 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Remove foil from pan. Chill overnight. Remove sides of pan. Refrigerate leftovers.
Notes
This is a lite dessert and delicious.
