Makes 16 Pieces
CRUST:2 cups reduced fat graham cracker crumbs
1/3 cup light butter, melted
TOPPING:1 bag (12 ounces) fresh cranberries
2/3 cup Splenda granulated
1/3 cup water
FILLING:4 packages (8 ounces) Neufchatel cream cheese
1 cup Splenda granulated
½ tsp lemon extract
1 tsp vanilla
1 ¼ cup fat-free egg substitute
°. Spray a 9” springform pan and place on a double thickness of heavy-duty aluminum foil. Wrap foil around the pan. Place on a baking sheet; set aside.
In a small bowl, mix the graham cracker crumbs and butter and then press in the bottom of the pan. Bake 10 minutes. Cool on a wire rack.
While the crust is cooking, place the topping ingredients in a medium saucepan. Cook uncovered over medium heat until the berries start popping, @15 minutes. Remove from heat and set aside.
For the filling, put all the ingredients EXCEPT the egg substitute in a large mixing bowl and beat until smooth. Gradually add the egg substitute until just blended.
Pour the filling into the pan. Take @1/4 cup of the topping and swirl it into/onto the filling using a knife.
Place the pan into a large baking dish; add 1” of water (to keep the cake from cracking). Bake @75 minutes or until the center is set and jiggles slightly. Remove pan from water and cool on a wire rack for 10 minutes. Loosen the sides of the cake using a knife and remove the foil. Cool 1 hour more. Pour remaining topping over the cheesecake and spread.
Put the cake in the refrigerator and when completely cooled, cover.
MY SPIN: I didn't even want to think about the P+ value of this, considering it has 4 packages of cream cheese!