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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 2 |
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One of my favorite cheesecake recipes with a few modifications - still delicious, just a little bit better for you. Ingredients:
1 1/2 cups graham cracker crumbs |
1/2 cup butter, melted |
2 ounces finely chopped pecans |
1/2 teaspoon cinnamon |
4 eggs |
1 cup sugar |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1/2 teaspoon lemon zest |
16 ounces light sour cream |
3.5 (8 ounce) packages neufchatel cheese - 1/3 less the fat cream cheese (room temperature) |
Directions:
1. Preheat oven at 400 degrees.
2. For crust: In a medium bowl, combine graham cracker crumbs, cinnamon, and pecans.
3. Pour in butter. Mix together, making sure that all crumbs are coated with butter - creating a crumble (don't overmix).
4. Spray 9 inch spring form pan with cooking spray.
5. Press crumble onto the bottom of pan.
6. For filling: In a large mixing bowl, blend eggs, sugar, vanilla, almond, and lemon zest on high until fluffy (about 1 1/2 to 2 minutes).
7. Mix in sour cream.
8. Begin adding neufchatel cheese to mixing bowl, about 1/2 package at a time. Blending well after each addition.
9. Pour filling over graham cracker crust.
10. Bake for 30-35 minutes or until brown around the edges and center only jiggles slightly. (Tip: To prevent cracking - either try baking in a water bath or place an oven-safe dish with water in oven - moisture will help to prevent the cracking.).
11. When time is up, turn off oven and leave cake in oven for 1/2 hour.
12. Remove cake from oven and place on counter to cool.
13. Place in the refrigerator overnight or for at least 4 hours before serving.
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