As I Am

Ingredients

1 1/4 cups graham cracker crumbs
4 Tablespoons margarine, melted
1 teaspoon Equal® Measure or 3 packets Equal® sweetener or 2 Tablespoons Equal® Spoonful
2 packages (8 ounces each) fat-free cream cheese, softened
5 1/2 teaspoons Equal® Measure or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful
2 eggs
2 egg whites
2 Tablespoons cornstarch
1 cup reduced-fat sour cream
1/3 cup European or Dutch-process cocoa
1 teaspoon vanilla
Fresh mint sprigs, raspberries, nonfat whipped topping and orange peel (optional)

Directions

Mix graham cracker crumbs, margarine and 1 teaspoon Equal® Measure or 3 packets Equal® sweetener or 2 Tablespoons Equal® Spoonful in bottom of 9-inch springform pan. Pat mixture evenly on bottom and 1/2 inch up side of pan.

Beat cream cheese and 5 1/2 teaspoons Equal® Measure or 18 packets Equal® sweetener or 3/4 cup Tablespoons Equal® Spoonful in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream, cocoa and vanilla until well blended. Pour mixture into crust.

Place cheesecake in roasting pan on oven rack; add 1 inch hot water to roasting pan. Bake cheesecake in preheated 300 degree oven just until set in center, 45 to 50 minutes. Remove cheesecake from roasting pan; return cheesecake to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight. Remove side of pan; place cheesecake on serving plate. Garnish, if desired.

Nutritional Information

Serving size:	1 slice
Yield:	16 slices
Exchanges:	1 Milk, 2 Fat
Nutrition:	189 Calories, 8 g Protein, 14 g Carbohydrate, 11 g Fat

Sugar Free Recipes

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• #2 Comment from a35ramy 
  5/11/07 9:21 PM | Permalink

  Yummy thanks hun for adding these for us diabetics. I have it saved for sure, lol. Hugs, Ruth
• #1 Comment from rocketman685434 
  5/9/07 10:40 AM | Permalink

  Ok my dear what time would you like me to come over and sample your delecassies lol