Categories: cheesecake, cobbler, pie

Ingredients

• Vegetable cooking spray
• 2 Tbsp. graham cracker crumbs
• 3 (8 oz.) pkg. fat free cream cheese, softened
• 1 cup sugar
• 3 Tbsp. cornstarch
• 16 oz. fat free sour cream
• 6 egg whites or 3/4 cup no cholesterol read egg product
• 1/2 cup skim milk
• 2 tsp. vanilla

Directions

1. Spray 9-inch springform pan lightly with cooking spray; coat bottom and side with crumbs. Beat cream cheese, sugar and cornstarch until smooth; add sour cream, egg whites, milk and vanilla, mixing until smooth. Pour mixture into prepared pan. Bake at 325 degrees until cheesecake is just set in the center and beginning to brown, 45 to 50 minutes. Cool in oven with heat turned off for 2 hours. Refrigerate until chilled, 4 hours or overnight.

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