Cobb Family Cheese Cake

1-1/2 cups fat free sour cream

12 oz fat free cream cheese

4 oz egg substitute

1 cup sugar substitute

2 tsp vanilla

1 tbsp flour

2 sheets reduced fat graham crackers

1-1/2 tsp cinnamon

1/4 cup sugar substitute

fat free butter spray

CRUST: Crumble graham crackers with cinnamon and sugar in a bowl. Spray the bottom of a 6” spring form pan. Sprinkle the crumb mixture on the bottom and spray with butter spray to moisten.

FILLING: Beat cream cheese, sugar and egg substitutes, flour and vanilla. Fold in sour cream. Pour on top of crust. Bake at 350° for 1-1/4 hours. Refrigerate at least 4 hours.

This recipe goes back to the early 1900’s in Portland, Maine. Kimberly Bensen’s great-grandmother made them and her husband rowed them from ship to ship in the harbor selling them, along with other grocery items, to ship captains. This low fat version is amazingly delicious. Top with a half a can of low sugar cherry pie filling if desired, not included in nutritional information.

Serving Size: 1/8 cheesecake Servings: 8

Calories: 112 Fat: 3g Fiber: 0g

Carbohydrate: 15g Cholesterol: 8g Sodium: 317mg Protein: 10g