Cheese Cake by Mary Krygsveld

By

Requires 5 -4 ½ inch springform pans.
Makes 5 servings
Calories: 529 per serving
Weight Watchers Points: 15

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  • 5

Ingredients

  • Bottom:
  • 1 1/3 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 cup melted butter
  • Middle:
  • 1 package (sweetened with aspartame) lemon Jell-o
  • 1 cup boiling water
  • 500 gram cream cheese
  • 1 cup whipping cream
  • Topping:
  • cherry pie filling
  • or
  • drained crushed pineapple

Preparation

Step 1

Bottom:
Line the bottom of 5 - 4 1/2" mini springform pan with parchment paper. Mix crumbs, sugar and melted butter; press about a 1/3 cup into bottom of each pan. Bake at 300⁰F for 7 minutes.

Middle:
Dissolve jell-o in 1 cup boiling water (use small mixer bowl), refrigerate until thickened (about 30-45 minutes).
In another mixing bowl, beat whipping cream until thick. Beat the jell-o until it changes color and is foamy, add the cream cheese, beat until smooth, this may take 5 minutes or more. Stir into whipped cream and spread on top of cooled bottom crust. Chill in fridge for at least 4 hours.

Top:
Top with chilled cherry pie filling or well drained crushed pineapple.

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