28g crushed graham cracker for crust 2/21/3
1.5 blocks of fat free cream cheese 48/24/0
1 small tub of Philadelphia Fat Free
Strawberry flavored Cream Cheese 28/42/0
1/2 cup Splenda 0/12/0
1/2 tsp vanilla extract
1 egg 1 white 12/0/5
1/4 cup whole milk 2/3/2
P/C/F
Spray some non-stick spray in a 6″or 8″ pie dish, and sprinkle the crushed graham cracker crumbs evenly for the crust
Beat all ingredients but the eggs, and then once the batter is smooth, add the eggs. Beat until smooth and creamy. Pour the batter onto the crust.
Bake at 325°F for about 30-40 minutes… check at the 30 minute mark and continue baking until the center is almost set, then set out to cool. Place in the refrigerator for a minimum of 3 hours (I usually leave it in there over night.)
lulz…
thank you Mike for catching that typo : )
Maybe I’m missing something, BUT shouldn’t the total carb intake be higher?
You have 21g (graham cracker), 24g and 42g (cream cheeses), 12g (Splenda), and 3g (milk)
That equals 102g of carbohydrates for the entire cheesecake…divided by 4 that makes it 25.5g per slice.
Totals should be 23/26/3 making each piece 223 calories
or again, am I totally missing something?