Boston Cream Pie Cheesecake Directions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the whole-wheat graham cracker crumbs and melted light butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the fat-free cream cheese until smooth. Add the erythritol and vanilla extract, and beat until combined.
- Add the egg whites one at a time, mixing well after each addition. Stir in the light cream and whole-wheat flour (or almond flour) until smooth.
- Pour the cheesecake batter over the prepared crust.
- Place the pan on a baking sheet and bake for 50-60 minutes, or until the center is just set but still slightly jiggly.
- While baking, prepare the chocolate ganache by heating 1/4 cup light cream in a small saucepan until it simmers. Remove from heat, add the sugar-free chocolate chips, and stir until smooth.
- Once the cheesecake is done, let it cool in the pan for 10 minutes, then loosen it with a knife.
- Pour the ganache over the cooled cheesecake, spreading it evenly.
- Refrigerate for at least 4 hours or overnight before serving.
WW Points Calculation:
- Whole-wheat graham cracker crumbs (1 1/2 cups): 16 pt
- Light butter (2 tbsp): 8 pt
- Fat-free cream cheese (3 packages, 8 oz each): 0 pt
- Granulated erythritol (1/2 cup): 0 pt
- Vanilla extract (1 tsp): 0 pt
- Egg whites (3): 0 pt
- Light cream (1/2 cup): 4 pt
- Whole-wheat flour (1/4 cup): 2 pt
- Unsweetened almond milk (1/2 cup): 1 pt
- Sugar-free semi-sweet chocolate chips (1/2 cup): 14 pt
- Light cream for ganache (1/4 cup): 2 pt
Total Points: 47 pt
Servings: 12
Per Serving: 3.92 points
Nutrition Information:
- Calories: 160
- Fat: 9g
- Protein: 6g
- Carbohydrates: 16g
- Sugar: 4g
- Sodium: 300mg
I'm waiting for your comments! Enjoy!
