Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 3 packs | Cream cheese; fat-free, softened |
| ¾ cup | Sugar |
| 1 teaspoon | Vanilla |
| 3 \N | Eggs |
| 4 \N | Whole graham crackers; lowfat, crushed |
| 5 teaspoons | Sugar |
| \N \N | Cooking oil spray |
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until just blended. DO NOT OVERMIX AFTER ADDING EGGS. Mix graham cracker crumbs with 2 tablespoons sugar. Spray a 9-inch pie plate with cooking spray; sprinkle crumb mixture over bottom and sides. Pour cream cheese mixture into pie plate. Bake at 325° F. for 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fruit or pie filling if desired.
Notes: Original Kraft recipe called for ¾ cup of regular graham cracker crumbs, and didn't include the sugar mixed with the crumbs. The Kraft version has 164 calories per serving, with 10⅗% calories from fat. The modified version has 168 calories per serving, with 8½% calories from fat.
Recipe by: Kraft Philadelphia Free (Modified) Posted to EAT-L Digest by Don & Donna <dmgdjm@...> on Sep 1, 1997