Breakfast Cheesecake Recipe


Submitted by styupe

Makes 36 servings


Breakfast Cheesecake

Ingredients
24 oz Neufchatel Cheese
8 oz Fat Free Cream Cheese
1 1/2 cup Splenda
24 oz FF Cottage Cheese
6 Eggs
2 tsp Vanilla Extract
Directions
  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.

Categories

Breakfast, Dessert

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 (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
D+
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • Very high in sugar
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