- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 Tbsp Equal® Spoonful*
- 2 packages - 8 oz. each reduced fat cream cheese, softened
- 1 cup Equal® Spoonful**
- 1 2/3 cups unsweetened applesauce
- 2 whole eggs
- 2 egg whites
- 2 Tbsp lemon juice
- 2 Tbsp cornstarch
- 3/4 tsp ground cinnamon
- 1/2 tsp apple pie spice
- 1 tsp vanilla
- 1 cup reduced fat sour cream
*May substitute 3 packets Equal sweetener
**May substitute 24 packets Equal sweetener
For crust, combine graham cracker crumbs, melted butter and Equal®. Press onto bottom and 1-inch up side of a 9-inch springform pan. Bake in preheated 375° F oven 10 minutes. Remove from oven and cool on wire rack while preparing cheesecake.
For cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in applesauce, eggs, egg whites and lemon juice until blended. Blend in cornstarch, cinnamon, apple pie spice and vanilla until combined. Fold in sour cream, just until combined.
Pour cheesecake mixture over baked crust. Bake in preheated oven 60 to 65 minutes or until center of cake is just set Remove from oven and cool completely on wire rack. Refrigerate several hours or overnight before serving.
To serve, carefully run sharp knife around edge of cheesecake. Carefully remove side of pan. Cut into wedges and serve.Servings: 10 to 12
Submitted by: Recipe Group Member
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