Yield: 1 Servings
|½ cup||Plus 2 T Oatmeal|
|2 tablespoons||Unbleached Flour|
|3 \N||FF (8oz) Cream Cheese|
|3 \N||Eggs (I used 3/4 cup eggbeaters)|
I thought I would share this cheese cake I tested out on my coworkers to see if it was good enough for Thanksgiving.
I used the recipe on the back of Fat Free Philly Cream Cheese for the cake & the "Oatmeal Fudge Bars" from the fatfree archives for the crust.
Crust: Mix oatmeal & applesauce & let sit for 5 min. Mix in rest of ingreadiants. Spread in a sprayed baking dish and bake for 10 min @ 325. I used a 8 x 11 casserol pan. If you just want to make the fudge bars use an 8 x 8 or 9 x 9 pan and bake for 22 min @ 325.
Cheese Cake: Mix Cream Cheese and Sugar together until creamy then add eggs & vanilla. Don't overbeat after adding eggs. Pour on top of fudge bar crust & bake for 40 min.
Cool & chill overnight & top with Cherry pie filling.
WARNING this is RICH!!! I test alot of recipes on people I work with (especially desserts) & never tell them the stuff is fat free. I haven't ever had any comments that stuff tasted odd. This cake got rave reviews in the Potluck today & several people asked for the recipe.
Posted to fatfree digest V97 #277 by <tbednarick@...> on Nov 26, 97