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Desserts: CHEESECAKE SQUARES - Thanks Virginia~
Makes 24 servings at 3 POINTS per serving

Crust:
1 1/4 cps graham cracker crumbs2 tbsp margarine, melted
1/2 tsp cinnamon
2 tbsp Splenda Granular

Filling:
2 8-ounce packages light cream cheese
1 8-ounce package fat free cream cheese
3 large eggs
2 tbsp lemon juice
2 tbsp lemon zest
2 tsp vanilla
1 cup Splenda Granular

Topping:
2 cups reduced fat sour cream
1/2 cup Splenda Granular
2 tsp vanilla

1.Preheat oven to 325 F
2. Crust: In a small bowl, combine graham cracker crumbs, margarine, cinnamon and Splenda, stir.
3. Pour crumb mixture into 9x13 pan. With your fingers, the back of a spoon, or a sheet of plastic wrap, press down n the crumbs until they coat the bottom and sides of the pan. Refrigerate at least 30 minutes.
4. Filling: Using an electric mixer, beat cream cheeses, eggs, lemon juice, lemon zest, vanilla and Splenda. Pour into refrigerated crust.
5. Bake 20-25 minutes. Remove from oven. Cool 10 minutes. Increase oven temperature to 400 F.
6. Topping: In medium bowl, combine sour cream, Splenda and vanilla. Spread on slightly cooled cheesecake. Bake additional 5-8 minutes to set topping. Cool and chill at least 4 hours before serving.
7. Cut cheesecake into 24 squares (6x4)

cblessum on 8/27/2008