7 Point Lemon Cheesecake

I’m a huge foodgawker nerd. Most of the recipes I try out are usually from foodgawker. They’re not paying me to rave about their site (lol, no one pays me to blog) but listen, it’s pretty much the holy land of cooking and baking. They make finding recipes easy and extremely eye-pleasing. I suppose it helps that the people who make the recipes take amazing pictures too.

Anyway, I found a very appealing looking key lime cheesecake recipe that I tried out as lemon instead of lime. And of course, I catered it to Weight Watchers so that I could get in as little points as I could manage for my first time making it.

Here’s my altered recipe for a 7-point, 8 slice lemon cheesecake.

1 Keebler Ready Crust 9-inch Reduced Fat, Graham
1/2 cup brown sugar
2 eggs
1 egg white
2 tbsp all-purpose flour
1/2 cup fat-free sour cream
1 tsp vanilla extract
32 tbsp (2 8-oz packages) Philadelphia fat free cream cheese
1/2 cup Lucky Leaf Lemon pie filling

1. Beat cream cheese and sugar in a large bowl with mixer on medium-high speed until smooth.
2. Beat in eggs on low speed until blended, then beat in the sour cream, vanilla and plain/all purpose flour until just blended.
3. Pour batter over the crust.
4. Bake for 35 minutes at 325℉. *NOTE: I baked mine for longer. I raised the temperature to 350℉ and baked for an additional 20 minutes or so, until I didn’t get anything wet on a toothpick when I poked the center.
5. Once cooled, spread 1/2 cup of lemon pie filling on top of cheesecake, chill, and then enjoy.

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