cat lover
12-07-2006, 06:23 AM
1/2 cup low fat Honey Graham Cracker crumbs (4 sheets)
1 8 oz pkg reduced fat cream cheese, softened
1 8 oz pkg fat free cream cheese, softened
1/2 cup sugar
1 egg
2 egg whites
1 1/2 tsp peppermint extract
2-3 drops red food coloring
Mini candy canes to garnish
Preheat oven to 350 degrees. In a sealed plastic bag crush cracker sheets with a rolling pin to make crumbs. Spray an 8" springform baking pan with nonstick spray. Cover pan base and side with foil wrap. Press cracker crumbs on to base of pan. Bake for 8 minutes. In a large bowl beat cream cheese and sugar together mixing till smooth. Add egg and mix well. Beat in egg whites one at a time. Add peppermint extract and food coloring to make a light pink color. Pour cream cheese mixture into pan. Place cheesecake in a shallow roasting pan. Add enough hot water to cover the base of the roasting pan. The steam will help stop the cheesecake from cracking. Bake for 30 to 35 minutes till center is almost set. Cool in pan for 15 minutes, then remove from pan (leaving it on the base). Cool completely on a wire rack. Refrigerate for at least 4 hours. Serve chilled. Makes 8 servings.
Per Serving: Calories 195, Calories from Fat 73, Total Fat 8g (sat 4.4g), Cholesterol 49mg, Sodium 227mg,
1 8 oz pkg reduced fat cream cheese, softened
1 8 oz pkg fat free cream cheese, softened
1/2 cup sugar
1 egg
2 egg whites
1 1/2 tsp peppermint extract
2-3 drops red food coloring
Mini candy canes to garnish
Preheat oven to 350 degrees. In a sealed plastic bag crush cracker sheets with a rolling pin to make crumbs. Spray an 8" springform baking pan with nonstick spray. Cover pan base and side with foil wrap. Press cracker crumbs on to base of pan. Bake for 8 minutes. In a large bowl beat cream cheese and sugar together mixing till smooth. Add egg and mix well. Beat in egg whites one at a time. Add peppermint extract and food coloring to make a light pink color. Pour cream cheese mixture into pan. Place cheesecake in a shallow roasting pan. Add enough hot water to cover the base of the roasting pan. The steam will help stop the cheesecake from cracking. Bake for 30 to 35 minutes till center is almost set. Cool in pan for 15 minutes, then remove from pan (leaving it on the base). Cool completely on a wire rack. Refrigerate for at least 4 hours. Serve chilled. Makes 8 servings.
Per Serving: Calories 195, Calories from Fat 73, Total Fat 8g (sat 4.4g), Cholesterol 49mg, Sodium 227mg,