- 12
Ingredients
- 1 tablespoon butter
- 1/2 cup graham cracker crumbs
- 1 cup plus 2 tablespoons Spenda, divided
- 12 oz. light tub-style cream cheese, room temperature
- 12 oz. nonfat cream cheese, room temperature
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 large eggs
- 2 large egg whites
- 1 cup light sour cream
Preparation
Step 1
1. Preheat the oven to 325 degrees. Coat an 8-inch round cake pan with nonstick cooking spray.
2. Place the melted butter in the cake pan. Toss in the graham-cracker crumbs and 2 tablespoons of the sweetener. Using your hands, mix and pat crumbs onto bottom of pan. Bake the crust for 10 minutes. Remove from oven and place the cake pan inside a 13 x 9-inch or larger baking pan with 2-to 3-inch sides.
3. Beat the cream cheeses together until smooth with an electric mixer. Add the remaining 1 cup of sweetener, the cornstarch, and extracts. Beat on lw until smooth. Add the eggs, and hen egg whites, beating briefly after each addition to incorporate. Stir in the sour cream with a large spoon.
4. Carefully pour the cheesecake mixture into the cake pan. Place the baking pan in the oven and pour hot water into it until it reaches halfway up the sides of the outside of the cake pan. Bake for 50 to 55 minutes or until sides of cake appear firm but center still jiggles slightly. Remove from oven and wate bath and cool to room temperature. Place in the refrigerator and chill at least 4 hours before serving.