This delectable dessert will sweep you off your feet. Serve it chilled and garnish it with fresh berries.
Servings and Ingredients
|1 ¼ c. graham cracker crumbs|
|1 ½ c. Hy-Vee Delecta no-calorie sweetener, divided|
|3 tbsp. Hy-Vee butter , melted|
|2 (8 oz each) pkg Hy-Vee cream cheese , at room temperature|
|1 (8 oz) pkg Hy-Vee reduced-fat cream cheese , at room temperature|
|4 Hy-Vee large eggs, well-beaten|
|2 c. Hy-Vee light sour cream, divided|
|4 tsp. Hy-Vee vanilla, divided|
Things To Grab
- 2 small bowls
- Hy-Vee nonstick cooking spray
- 9-inch springform pan
- Wire cooling rack
- Electric mixer
- Medium bowl
- Butter knife
- Preheat oven to 350 degrees.
Combine graham cracker crumbs, 1/4 cup Delecta and butter. Press into the bottom of a well-greased 9-inch springform pan. Bake for 10 minutes. Cool on a wire rack.
Beat together cream cheese and 1 cup Delecta until well-combined. Gradually beat in well-beaten eggs, 1 cup sour cream and 3 teaspoons vanilla. Pour into prepared crust.
Bake for 50 minutes or until center of cheesecake is almost set.
Meanwhile, combine remaining cup sour cream, remaining 1/4 cup Delecta and remaining teaspoon vanilla. Spread over warm cheesecake. Bake for 15 more minutes.
Cool on wire rack. Carefully run a knife around the inside edge of the pan to loosen the cheesecake and to prevent cracking. Allow the cheesecake to cool completely; cover and refrigerate for at least 8 hours before serving.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 100mg
- Sodium: 220mg
- Total Carbohydrates: 13g
- Protein: 6g