Recipe: Autumn Cheesecake (LF)

Autumn Cheesecake
10 servings

Crust:
1/2 cup granulated sugar
1 cup low-fat graham cracker crumbs
1/2 tsp pure vanilla extract
3 tbsps walnuts, chopped
2 whole eggs
3 tbsps granulated sugar
1/3 cup granulated sugar
1 tsp cinnamon
1 tsp cinnamon
3 tbsps light margarine
4 cups Granny Smith apples peeled and sliced thin

Filling:
16 ozs fat-free cream cheese, softened
3 tbsps walnuts, chopped Preheat oven to 325. Prepare a 9" springform pan with cooking spray; set aside. To prepare crust, combine crumbs, three tablespoons walnuts, three tablespoons sugar, one teaspoon cinnamon, and margarine in a mixing bowl. Press mixture onto bottom of prepared pan. Bake for for 10 minutes, or until lightly browned. Meanwhile to prepare filling, combine cream cheese, half cup sugar, vanilla extract, and eggs. Mix until smooth. Pour over baked layer. In a mixing bowl, combine remaining sugar and remaining cinnamon; toss with apples. Spoon apple mixture over cream cheese layer; sprinkle with remaining walnuts. Bake for one hour and ten minutes, or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate four hours or overnight.

Nutritional Analysis per serving (10 servings total)
Calories 239 Total Fat 5.5 g
%CFF 20 % Cholesterol 51 mg
Protein 8.8 g Sodium 302 mg
Carbohydrates 40 g Fiber 1.7 g