Honey Crunch Cheesecake
Adapted from
Ultimate Philadelphia Cream Cheese Cheesecakes
8 servings
| 1 1/4 c low-fat graham cracker crumbs | 1/2 tsp pure vanilla extract | ||
| 1/4 c light margarine | 2 whole eggs | ||
| 3 tbsps granulated sugar | 1/4 c granola | ||
| 16 ozs fat-free cream cheese, softened | 2 tbsps almonds, chopped | ||
| 1/3 c honey | 2 tbsps honey |
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 375 oven for ten minutes or until edges are brown. Cool on rack before filling. Preheat oven to 350. To prepare filling, combine cream cheese, 1/3 cup honey, vanilla extract, and eggs. Mix until smooth. Pour into crust. Sprinkle top with granola and almonds. Bake for 40 minutes, or until center is set. Drizzle remaining honey over top. Refrigerate three hours before serving.
| Calories | 253 | %CFF | 21 % | |
| Total Fat | 6 g | Saturated Fat | 0.8 mg | |
| Protein | 11 g | Cholesterol | 47 g | |
| Carbohydrates | 35 g | Sodium | 444 mg | |
| Sugars | 26 g | Fiber | 0.4 g | |
|
5.5 WW Points | ||||
  |
 
Rated by 2 users (3.0)
|
 |
 |
 |
 |
Have an idea for a poll?
Please let me know!
Please let me know!