• PHILADELPHIA® New York Style Carb Counter Cheesecake

PHILADELPHIA® New York Style Carb Counter Cheesecake

4.5
(67) 56 Reviews
Prep Time
15
min.
Total Time
5
hr.
10
min.
Servings

16 servings

There's not a graham cracker or cookie to be found in this creamy carb-counter cheesecake's crust. Find out the secret here!

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What You Need

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Make It

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  • Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.
  • Beat Neufchatel, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.
  • Bake 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings

Size Wise

This cheesecake contains 12g total carbohydrate and 300 calories per serving while the traditional PHILADELPHIA® Classic New York Style Cheesecake contains 24g carbohydrate and 400 calories per serving.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 300
% Daily Value
Total fat 25g
Saturated fat 15g
Cholesterol 125mg
Sodium 320mg
Carbohydrate 12g
Dietary fiber 2g
Sugars 9g
Protein 9g
   
Vitamin A 20 %DV
Vitamin C 6 %DV
Calcium 10 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • momand5 |

    Love it, I did all splenda, the recommended amount plus half a cup, couldn't find crushed almonds so I used finely crushed pecans (8oz) I added a little bit more vanilla.i topped it with sliced strawberries, and 85% dark organic chocolate drizzled on top, it was a beautiful piece for my birthday :) I also wrapped it in black and silver bling for sparkle thanks

  • nickyd311 |

    This recipe was fantastic! I'm not a great baker but I've got two helpful hits to make this recipe a total success. I used roasted (lightly salted) almonds for the base, and I used closer to a cup than half a cup of crushed almonds as that was what I had in the house. I coated the bottom of the pan with pam and covered it completely with the almonds. After cooling my cheesecake (completely) it had a huge crack in the middle of it. Tip #1: To help the presentation, I flipped the cake over so that the almond coating became the top of the cake. The crack was hidden and everyone though that i had store bought it since it looked so gorgeous and professional! Tip #2: I made this cake the night before a friends birthday party in the summer. Since fridge space is always tight at a party, I opted to freeze the cake overnight instead of refrigerating it. Transporting the frozen cake was a breeze and we left it out of the way (defrosting in another room) throughout the party. About 3-

  • jmgajewski |

    This is a great recipe for low carb cheesecake. I eliminate the regular sugar and use 3/4 cup Splenda to further lower the carb count. It is delicious!

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