Blueberry Cheesecake from Cooking Light

grandma2969's Note:

you would never know this is reduced fat and lower calories...we love it..

• Total Time: 1 hrs 55 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 25 mins

Ingredients:

Servings: 14

• 1 cup graham cracker crumbs
• 3 tablespoons butter , softened
• 1 tablespoon sugar
• nonstick cooking spray
• 16 ounces cream cheese , softened
• 1 ½ cups fresh blueberries
• ¼ cup light sour cream
• 1 cup sugar
• 3 tablespoons flour
• ½ teaspoon salt
• 2 large eggs
• 2 large egg whites
• 8 ounces light sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon grated lemon zest
• 1 cup fat-free cool whip , thawed

Directions:

1. combine graham cracker crumbs, melted butter and 1 tbls sugar.in a small bowl, press mixture on bottom and 1 1/2" up sides of 9" springform pan -- which has been coated with non stick spray --
2. bake at 350* for 5 minutes.
3. remove from oven and set aside to cool --
4. beat cream cheese at medium speed with mixer till smooth --
5. combine 1 cup sugar, flour, salt -- add to creamed cheese mixture -- beat till blended.
6. add 8 oz sour cream, vanilla and lemon rind -- beat just until blended.
7. gently stir in blueberries, and pour mixture into the pan --
8. bake at 300* for 1 hour and 10 minutes or center is firm.
9. turn off oven and let cheesecake stand in oven with door open.for 30 minutes.
10. cover cheesecake and chill for 8 hours.
11. release sides of pan.stir together whipped topping and sour cream.
12. spread over cheesecake.

Reviews

[Chef #394543]

I lost a few calories and fat grams on my version but was still excellent! I used reduced fat graham crackers, Splenda instead of regular sugar, no transfat light butter, 1 and 3/4 packages of neaufchatel cheese (1/3 less fat) instead of regular cream cheese, 1 1/2 tbls. reduced fat bisquick istead of flour, 1 3/4 cups blueberries and did not use eggs at all. Tastes great and a little healthier!!