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Ingredientes
- 11/2 c. Graham cracker crumbs
- 1/2 c. Butter, melted
- 1/3 c. Powdered sugar
- 24 ounce Cream cheese, softened
- 4 whl Large eggs
- 1 c. Sugar
- 1 tsp Vanilla
- 1 pt Lowfat sour cream, room temperature
- 21 ounce Canned pie filling, cherry, blueberry or possibly strawberry
Direcciones
- Heat oven to 350F. Combine graham cracker crumbs, powdered sugar and butter. Press into bottom of an 8-inch springform pan. In a large bowl, beat cream cheese, Large eggs, sugar and vanilla till smooth. Pour mix over prepared crust. Bake at 350F for 50 min (till center is set). Remove from oven and spread lowfat sour cream on top of cake. Return to oven and bake an additional 5 min. Remove from oven and allow to cold. Spread desired topping on cheesecake. Refrigerateovernight. Before serving, carefully remove sides from pan.
- NOTES : To minimize cracking, place a shallow pan half full of warm water on lower rack of oven during baking. Be sure lowfat sour cream is room temperature when you spread it on.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 12 servings | |
| Calories 947 | |
| Calories from Fat 417 | 44% |
| Total Fat 47.18g | 59% |
| Saturated Fat 22.41g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 1028mg | 43% |
| Potassium 372mg | 11% |
| Total Carbs 119.15g | 32% |
| Dietary Fiber 4.2g | 14% |
| Sugars 55.04g | 37% |
| Protein 13.93g | 22% |
