Recipe Night

Yep, another splendid recipe. Once again thanks go to Amy.

Something to keep in mind for the holidays: Decreasing the sugar in recipes can affect the quality of baked goods. Sugar not only influences the taste but the browning, tenderness and many other characteristics of a food. However, up to 1/3 of the sugar can be eliminated in many recipes without replacement. So here are a couple of cheesecake recipes that are sugar reduced, with about 1/3 of the calories and half the carbohydrates of regular cheesecake and by golly, they taste pretty darn good.

Transformed Cherry Cheesecake

Nonstick pan spray
1/2 cup graham cracker crumbs
2 pkgs ( 8 ounces each) fat free cream cheese, softened
1 pkg (8 ounces) reduced fat cream cheese, softened
2/3 cup sugar
2 Tablespoons all purpose flour
1 teaspoon vanilla
1/2 teaspoon almond extract
2 eggs
4 egg whites
1 cup evaporated skim milk

Preheat oven to 350 degrees. Spray the bottom and sides of a 9 inch springform pan with non stick pan spray, then sprinkle the bottom and 2 inches up the sides of the pan with graham cracker crumbs Place the springform pan in the refrigerator to chill while preparing the filling.

Beat softened cream cheeses and sugar together with an electric mixer until well blended. Add flour, vanilla, and almond extract. Beat well to blend. Beat in eggs and egg whites, one at a time, then beat in the evaporated milk. Pour mixture into the springform pan. Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees and continue baking for one hour longer. Remove from oven and cool. Pour 1 can of artificially sweetened cherries on top and chill in the refrigerator when the pan is cool enough to handle.

Transformed Vanilla-Caramel Cheesecake

15 reduced fat chocolate or vanilla wafer cookies, crushed ( should make 1/2 cup)
2 pkgs (8 ounces each) reduced fat cream cheese, softened
2/3 cup sugar
3 egg whites or 1/2 cup fat free cholesterol free egg product
2 teaspoons vanilla
2 cups vanilla low fat yogurt
2 Tablespoons all purpose flour
1/2 cup fat free caramel topping
Pecan halves, if desired

Heat oven to 300 degrees. Spray 9 x 3 inch springform pan with nonstick cooking spray. Sprinkle cookie crumbs over bottom of pan.

Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. add yogurt and flour. Beat on low speed until smooth.

Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven, and cool in the oven for 30 minutes with the oven door closed. Remove from oven, cool for 15 minutes. Cover and refrigerate at least 3 hours.

Drizzle caramel topping over cheesecake. Garnish with pecan halves.

Amy

Wow, caramel over the top with pecan halves...yum. Now off to your updates, enjoy!

Elisa

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