looking for a Cheesecake recipe

Oh I forgot to post the calories : Graham cracker 70 cals , Cream cheese 50 cals, Strawberry jam 50 cals.

You can always for the FAT FREE cream cheese make your own graham cracker crust with margine and graham crackers and then use a low calorie Sugar Free Jam. I don't know what the calories would be of if it's worth the try. Some things it's actually better to eat the real thing then to eat the fat free version. Sometime it's only a different of like 20 calories... Just eat a smaller slice!

Awesome. i'm going to try this.

cheesecake is one of my demons lol, my grandmothers cheescake in particular. i have to try some of these ideas and see if they help with the craving i get from time to time, especially since the holidays are coming, and we always have cheesecake at our celebrations...

Here's a "cheesecake" recipe I recently came up with if you don't mind using artificial sweeteners. My husband and I love it!

Angela's Cheesecake Cups

8 tbsp. graham cracker crumbs
8 oz. fat free cream cheese at room temperature
1/2 -3/4 cup Splenda
8 oz. fat free cool whip
1 small box cheesecake flavored pudding mix
1 cup +/- fat free half-and-half
1 tsp. almond flavoring (optional)
1 tsp. vanilla extract (optional)
sugar free cherry or blueberry pie filling sweetened w/ Splenda (optional)

Sprinkle 1 tbsp. of crumbs each in the bottom of 8 single serve dessert dishes. Cream cream cheese with a fork; add in Splenda until creamy. Add a little bit of the half-and-half at a time, blending well after each addition, until all has been added. Next, add pudding mix & flavorings. Fold in cool whip. Spoon mixture into dessert dishes. Spoon pie filling over the top. Refrigerate until chilled--if you can wait that long! Enjoy! I think I put this in the data base, but that calorie count does not include pie filling. 1/8 can of the cherry would add about 30 more calories.

Cherry Cheesecake Recipe

Ingredients
4 Graham Crackers
1 Package Cheesecake Pudding (sugar free/fat free) prepared
1 Can Cherry Pie Filling (no sugar added)
Cool Whip Topping

Crush graham crackers into crumbs. Divide equally into 4 parfait cups. Divide equally the prepared cheesecake pudding as the next layer into each of the 4 cups. Next add 1/3 cup of the pie filling as the next layer in each cup. Top with one serving of cool whip. Voila, low fat and low sugar cheesecake!


Makes 4 servings

Nutritional Info
• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 179.2
• Total Fat: 1.4 g
• Cholesterol: 0.0 mg
• Sodium: 414.7 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 1.4 g
• Sugar 8.4 g
• Protein 1.0 g

I've tried this one and it's great..enjoy

Vanilla cheesecake with cherry topping:

We use the entire vanilla bean, so none of it is wasted: The seeds flavor the cheesecake, and the bean halves flavor the topping.

Up to two months ahead: Both the cheesecake and the topping can be made up to 3 days ahead and stored separately in the refrigerator. Or make the cheesecake up to 2 months ahead and freeze. Before freezing, chill the cooled cheesecake in the pan for 2 hours; then wrap pan in a heavy-duty plastic wrap. Thaw the cheesecake in the refrigerator.

Yield: 16 servings (serving size: 1 slice cheesecake and about 2 tablespoons topping)
Ingredients
CRUST:
3/4 cup graham cracker crumbs
1/4 cup sugar
2 tablespoons butter, melted
2 teaspoons water
Cooking spray

FILLING:
3 (8-ounce) blocks fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 (8-ounce) carton fat-free sour cream
4 large eggs
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise

TOPPING:
2/3 cup tawny port or other sweet red wine
1/2 cup sugar
2 (10-ounce) bags frozen pitted dark sweet cherries
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
4 teaspoons water
Preparation
Preheat oven to 400°.

To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture; beat well. Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves.

Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.

Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.

Nutritional Information
Calories:
324 (30% from fat)
Fat:
10.7g (sat 6.1g,mono 3.2g,poly 0.7g)
Protein:
12.2g
Carbohydrate:
42.8g
Fiber:
1g
Cholesterol:
83mg
Iron:
0.8mg
Sodium:
458mg
Calcium:
134mg

http://www.foodnetwork.com/videos/chocolate-orange-cheesecakes/61855.html

I like this recipe from Giada on the Food Network. It's an Oreo crust (I use the 100 calorie crisps, half sugar/half Splenda, and reduced fat cream cheese and ricotta cheese) But the concept is to use a muffin tin to make 12 mini cheesecakes, so if you use other cheesecake recipes it should work too! Less bake time (about 30 min instead of an hour) and perfect portion sizes to make it easy to count cals.

Bump

I use a regular cheesecake recipe with the sour cream spread on top but switch stuff out for healthier ingredients

1 pkg fat free and 1 pkg of reduced fat cream cheese for the usual 2 pkg full fat ones
splenda for baking instead of sugar
fat free sour cream for topping.

My crust was alittle testy, but i ended up grinding up almonds and rolled oats in the food processor and replaced the flour with the same amount of this mixture...also used egg substitute and extra light olive oil for the butter