Breakfast Cheesecake Recipe

1. In a mixing bowl beat the 4 packages of cream cheese and Splenda until smooth and fluffy. In a blender combine cottage cheese and eggs and blend until smooth. Add gradually to the cream cheese mixture. Finally fold in the vanilla. Pour into spring form pan (I use a regular pie pan and it works just fine). Put into an oven preheated to 400* for 10 minutes. Turn the oven down to 200* and cooke for 40 more minutes. Turn off the oven and allow the cheesecake to stay in the oven until cooled off. Don't overcook this or you reuin the texture. It should be smooth and creamy.
   
   
2. Total Fat: 11.3g
   
   
3. Carbohydrates: 5.5g
   
   
4. Protein: 12.6g
   
   
5. 16 Servings
   
   
6. You can sub out more FF cream cheese for the LF kind. The book says it makes a difference, but I've never noticed.
   
   

Nutrition Facts

Serving Size 21.9g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 73 Calories from Fat 26

% Daily Value*

Total Fat 2.9g 4%

Saturated Fat 1.6g 8%

Trans Fat 0.0g

Cholesterol 38mg 13%

Sodium 29mg 1%

Total Carbohydrates 8.2g 3%

Sugars 8.0g

Protein 1.3g

Vitamin A 2% • Vitamin C 0% Calcium 1% • Iron 1%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium

Bad points High in saturated fat High in cholesterol Very high in sugar