Peter's Cheesecake

4.3
(8)

This cheesecake tastes even better a day or two or three after it's made. (It's never lasted longer than that at our house!)

2
2
Servings:
12
Yield:
1 to 9 - inch cheescake

Ingredients

  • 7 graham crackers, crushed

  • 2 (8 ounce) packages cream cheese

  • 1 (14 ounce) can sweetened condensed milk

  • ½ cup egg substitute

  • ¼ cup lemon juice

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Spray the bottom of one 9 inch springform pan with no fat cooking spray. Sprinkle graham cracker crumbs on the bottom of the pan.

  2. In a mixing bowl beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add egg substitute and lemon juice (or lime juice) mixing well. Pour mixture into prepared pan.

  3. Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes or until center is set. Cool and then chill. Keep cake refrigerated

Nutrition Facts (per serving)

280 Calories
17g Fat
26g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 280
% Daily Value *
Total Fat 17g 22%
Saturated Fat 10g 51%
Cholesterol 52mg 17%
Sodium 220mg 10%
Total Carbohydrate 26g 9%
Dietary Fiber 0g 1%
Total Sugars 21g
Protein 7g
Vitamin C 3mg 16%
Calcium 131mg 10%
Iron 1mg 6%
Potassium 218mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.