Wednesday, March 16, 2011

Birthday Cheese Cake

Desert for my step-father's birthday.

1 3/4 cups graham cracker crumbs
1/4 chopped walnuts
1/2 teaspoon cinnamon
1/2 cup melted olive oil buttery spread
16 ounces softened fat free cream cheese
1 cup sugar substitute
2 teaspoons vanilla
1/2 teaspoon almond extract
3/4 cup egg substitute 
3 cups fat free sour cream

I had to chop the walnuts myself, so I used an old-fashioned machine....

Mix crumbs, nuts, and cinnamon. Mix in butter spread. Set aside 1/4 cup of mixture for top of cheese cake. Press remainder into 8 inch pie pan.

In mixing bowl, beat cream cheese, sugar substitute, vanilla, almond extract until smooth. Add eggs. Stir in sour cream.

Place into pie crust.


Do not overflow it like I did.

Crumble the reserved crumbs on top.

Bake for 55 minutes at 375 degrees. Normally a knife would come out relatively clean when done--not this recipe....

Cool. Then place in refrigerator for 4-5 hours. Mine was in there for about 18 hours.

How was it?

It was runny!! More like a pudding cake than a firm cheese cake.

I have never had real cheese cake, so I had to ask my mother to compare. She said that mine was not nearly as rich. 

But for a fat and sugar free cake....I think it was pretty good.

I am proud of my family for eating it.....even my step father... : ) He loves me even though I cook crazy food.


Recipe adapted from Better Homes and Gardens New Cook Book

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