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.
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.
Socks.....
Recipe adapted from Better Homes and Gardens New Cook Book
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