2 (8-oz each) fat-free cream cheese
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
nonstick cooking spray
1/3 cup Graham cracker crumbs
1 tsp vanilla extract
2 large eggs
nonstick cooking spray
1/3 cup Graham cracker crumbs
Fresh fruit of your choice for garnish
Unwrap cream cheese and place in a large microwave-safe bowl. Microwave on medium (50% power) approximately 4 minutes or until softened. Using an electric mixer, beat in the sugar, vanilla, and eggs. Spray a 9-inch pie pan with the nonstick spray until thoroughly coated. Add the Graham cracker crumbs to plate and press onto the cooking spray. Pour the cream cheese mixture onto the crumbs and place in the microwave. If your microwave has a carousel, use it. Otherwise, turn cake every 3 minutes during cooking. Cook on medium-high (70% power) for 10 to 12 minutes. The center should jiggle slightly when done. Let cool for 1 hour. Refrigerate until serving time. Garnish with the berries before serving.
Unwrap cream cheese and place in a large microwave-safe bowl. Microwave on medium (50% power) approximately 4 minutes or until softened. Using an electric mixer, beat in the sugar, vanilla, and eggs. Spray a 9-inch pie pan with the nonstick spray until thoroughly coated. Add the Graham cracker crumbs to plate and press onto the cooking spray. Pour the cream cheese mixture onto the crumbs and place in the microwave. If your microwave has a carousel, use it. Otherwise, turn cake every 3 minutes during cooking. Cook on medium-high (70% power) for 10 to 12 minutes. The center should jiggle slightly when done. Let cool for 1 hour. Refrigerate until serving time. Garnish with the berries before serving.
Note: This is a file photo.
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