I have made this recipe many times in the past. I try to watch my sugar/fat intake, so I use the lowfat (not fat free) cream cheese and use Splenda in lieu of sugar. I crush up chocolate graham crackers and put about 1/2 Tablespoon in the bottom of a ramekin. I spoon in the filling. For a little added sweetness I take 1-2 Tablespoons of Polaner sugar free raspberry preservers, add just a little warm water, and stir it up with a spoon until I have a thick syrupy mixture. I spoon just a little on top of each cheesecake and swirl it around with the sharp end of a knife. I cook mine in a water bath in a 325 degree oven for 18-20 minutes. It makes a great dessert or anytime snack.
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I have made this recipe many times in the past. I try to watch my sugar/fat intake, so I use...