Tangy Vanilla Cheesecake -

Tangy Vanilla Cheesecake

Dessert

A reduced fat vanilla cheesecake made with tangy sour cream and vanilla.

About 10 minutes

About 1 hour

1Preheat oven to 350°F. Grease a 9" pie pan with cooking spray.
2In a medium bowl, combine the sour cream, vanilla and 1 Tbsp. Splenda, cover and refrigerate.
3In a large bowl, beat together the cream cheese and 1 cup Splenda until fluffy.
4Add one egg at a time, blending well after each addition, then blend in vanilla.
5Pour the cream cheese mixture into the greased pie pan and bake for 50 minutes or until almost set.
6Spread the sour cream mixture over the top and bake an additional 5 minutes.
7Refrigerate for at least 2 hours, serve.

Serving Size: 1/12 of cheesecake

Amount Per Serving:

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.