Light and Creamy Cheesecake

Light and Creamy Cheesecake
Makes: 8-10 servings


1 1/2 cups fine graham cracker crumbs
1/4 cup sugar
1/2 cup butter, softened


16 ounces cream cheese, softened
1 cup sour cream
2 tablespoons cornstarch
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla


3/4 cup sour cream
1/4 cup powdered sugar

Preheat oven to 375 degrees F. Combine crust ingredients and mix well. Press mixture firmly into the bottom of a 9″ pie plate. Bake for 8 minutes. Remove from oven and reduce oven temperature to 350 degrees.

To make filling: combine cream cheese, sour cream, cornstarch and sugar. Mix until sugar dissolves and mixture is smooth. Add butter and vanilla, blend until smooth (do not over mix). Pour into cooled crust. Bake for 30 to 35 minutes or until firm. Cool 1 hour.

Prepare topping: Mix sour cream and powdered sugar until smooth. Spread mixture over cooled cheesecake. Chill or freeze until ready to eat.

Nutrition information
Per serving: 484 calories, 35 grams fat, 20 grams saturated fat, 41 grams carbohydrates, 4 grams protein, trace fiber, 98 milligrams cholesterol