Autumn Cheesecake
Adapted from
Kraft Foods, Inc.
10 servings
| Crust: | 1/2 c granulated sugar | ||
| 1 c low-fat graham cracker crumbs | 1/2 tsp pure vanilla extract | ||
| 3 tbsps walnuts, chopped | 2 whole eggs | ||
| 3 tbsps granulated sugar | 1/3 c granulated sugar | ||
| 1 tsp cinnamon | 1 tsp cinnamon | ||
| 3 tbsps light margarine | 4 c Granny Smith apples, peeled and sliced thin | ||
| Filling: | 3 tbsps walnuts, chopped | ||
| 16 ozs fat-free cream cheese, softened |
.focus() ))
![Click to enlarge](javascript:void( window.open( "http://www.anitasrecipes.com/RecipePicture.asp?imageFile=/img/Recipes/Recipe_523.jpg&recipeName=", "Photo", "resizable=yes,width=444,height=365").focus() );){kind=link}
Preheat oven to 325. Prepare a 9" springform pan with cooking spray; set aside. To prepare crust, combine crumbs, three tablespoons walnuts, three tablespoons sugar, one teaspoon cinnamon, and margarine in a mixing bowl. Press mixture onto bottom of prepared pan. Bake for for 10 minutes, or until lightly browned. Meanwhile to prepare filling, combine cream cheese, half cup sugar, vanilla extract, and eggs. Mix until smooth. Pour over baked layer. In a mixing bowl, combine remaining sugar and remaining cinnamon; toss with apples. Spoon apple mixture over cream cheese layer; sprinkle with remaining walnuts. Bake for one hour and ten minutes, or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate four hours or overnight.
| Calories | 241 | %CFF | 23 % | |
| Total Fat | 6 g | Saturated Fat | 0.8 mg | |
| Protein | 9 g | Cholesterol | 37 g | |
| Carbohydrates | 19 g | Sodium | 330 mg | |
| Sugars | 29 g | Fiber | 2 g | |
|
4.9 WW Points | ||||
  |
 
Rated by 4 users (3.8)
|
 |
 |
 |
 |
Have an idea for a poll?
Please let me know!
Please let me know!