Recipe by Annacia
It's easy to enjoy this layered cheesecake. The fact that it's is very low fat doesn't hurt any and it's so easy, just mix and chill. The cook time given is chill time.
Top Review by CaliforniaJan
I made this for Photo Tag and loved the taste. I will make it again and pay more careful attention to the directions. I mixed the gelatin with water too soon and it cooled and started to set in a metal bowl, so I beat it into the cream cheese mixture with a mixer and it distributed fairly well, but I know if I had the cream cheese mixture all ready and then do the gelatin and just let it cool a bit, the consistency will be even better. You would never know this is reduced fat...Yum!
- 1 1⁄2 cups crumbled low-fat graham crackers
- 1⁄4 cup light margarine, softened
- 3 tablespoons granulated sugar (or Splenda)
- 16 ounces fat free cream cheese, softened
- 3⁄4 cup granulated sugar (or Splenda)
- 1⁄2 cup Cool Whip Free, thawed
- 1⁄4 cup plain fat-free yogurt
- 1⁄4 cup nonfat sour cream
- 1 teaspoon pure vanilla extract
- 1⁄2 teaspoon bottled lemon juice
- 1 tablespoon unflavored gelatin
- 1⁄4 cup water
- 1⁄4 cup butterscotch topping (fat free-sugar free is ok)
Directions See How It's Made
- Combine crumbs, margarine, and sugar in a mixing bowl.
- Press mixture firmly in a 9" pie pan.
- Chill one hour, or until firm.
- Or, bake in a 350 oven for ten minutes or until lightly browned.
- Cool on rack before filling.
- Combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice.
- Mix until smooth.
- In a small bowl, combine gelatin and water. Mix until gelatin is dissolved.
- Fold into cream cheese mixture.
- Divide batter in half.
- Fold butterscotch topping into one half and leave the other one plain.
- Pour butterscotch batter into a prepared 8" pie crust.
- Spoon plain batter over top.
- Cover and refrigerate for two hours, or until set.
- Cut into wedges and serve.