Light Cheesecake

You will need:

Crust:

1 1/2 cups

Graham cracker crumbs

1/4 cup

Sugar

2 cups

Butter or margarine, melted

Filling:

2 pkgs

Nonfat cream cheese

1/2 cup

Sugar

1 tsp

Vanilla

2 large

Eggs

1.Preheat oven to 350 degrees.

2.To make the crust, stir together the graham cracker crumbs, sugar, and melted butter in a bowl.

3.Press mixture into the bottom and up the sides of a 9-inch pie plate.

4.To make the filling add the cream cheese (that you have let soften at room temperature), sugar, and vanilla into a large bowl. Mix well (an electric mixer works best).

5.Add the eggs, and beat some more, for about 2 or 3 minutes, until it is smooth.

6.Pour the mixture into the graham cracker crust.

7.Bake for 40 minutes. (Don’t worry about the center of the cheesecake being a little soft—it is supposed to be.)

8.Refrigerate overnight or at least 3 hours.

Makes 8 servings. Food Guide Pyramid servings: 1 dairy.

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