Baked Almost Cheesecake

Baked Almost Cheesecake

Too full for dessert? Some guests might insist they are, but when you bring out this luscious cheesecake, they’re sure to find room! This recipe makes it easy to be elegant.

Serves 8

¾ cup purchased graham cracker crumbs or

12 ( 2 ½ inch ) graham cracker squares made into crumbs

1 ¾ cups SPLENDA Granular

¼ cup reduced – calorie margarine

4 ( 8- ounce) packages fat – free cream cheese

4 eggs, or equivalent in egg substitute

2 teaspoons almond extract

1 cup no – fat sour cream

2 tablespoons sliced almonds, toasted

Preheat oven  to 350 degrees. In a medium small bowl, combine graham cracker crumbs . ¼ cup SPLENDA , and margarine. Mix well to combine. Press mixture into an ungreased 9-inch spring form pan. Set aside. In a large bowl, stir cream cheese with a sturdy spoon until softened . Add 1 ¼ cups SPLENDA and eggs. Using an electric mixer on LOW, mix until mixture is blended and creamy. Fold in 1 teaspoon almost extract . Pour batter evenly over crust in spring from pan. Bake for 55 to 60 minutes. Remove from oven and place on a wire rack. In a small bow, combine sour cream , remaining ¼ cup SPLENDA and remaining 1 teaspoon almond extract. Spread mixture evenly over filling. Continue baking f or 5 minutes. Return pan to wire rack and allow to cool for 30 minutes. Evenly sprinkle almonds over top . Refrigerate for at least 8 hours. Remove sides from pan. Cut into 8 servings.

Each serving equals:

HE: 2 ½ Protein * ¾ Fat * ½ Bread * ½ Slider *

11 Optional calories

260 Calories’ * 8 gm Fat * 22 gm Protein *

25 gm Carbohydrate * 647 mg Sodium *

379 mg Calcium * 0 gm Fiber

DIABETIC EXCHANGES: : 2 ½ Meat * 1 ½ Starch / Carbohydrate * 1Fat