Crème Brûlée Cheesecake Directions:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar substitute in a bowl.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool completely.
- In a large bowl, beat cream cheese until smooth.
- Gradually beat in sugar substitute, then add Greek yogurt, eggs, vanilla, and salt.
- Pour batter over the cooled crust.
- Place springform pan in a water bath in a larger roasting pan.
- Pour hot water into the roasting pan, halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until center is almost set.
- Turn off oven and let cheesecake cool in the oven for an additional hour.
- Remove from water bath and refrigerate for at least 4 hours, or overnight.
- Remove cheesecake from refrigerator.
- Sprinkle sugar substitute evenly over the top of the cheesecake.
- Use a kitchen torch to caramelize the sugar until golden brown.
- Cut into slices and serve immediately. Enjoy!
WW Points Calculation:
For the Crust:
- Graham cracker crumbs (1 1/2 cups): 12 points
- Light butter (2 tbsp): 4 points
- Sugar substitute (1 tbsp): 0 points
For the Cheesecake:
- Light cream cheese (3 x 8 oz packages): 24 points
- Sugar substitute (1/2 cup): 0 points
- Fat-free Greek yogurt (1/2 cup): 0 points
- Eggs (3 large): 0 points
- Vanilla extract (1 tsp): 0 points
- Salt (1/4 tsp): 0 points
For the Brûlée Topping:
- Sugar substitute (2 tbsp): 0 points
Total Points: 40 points
Servings: 12
Per Serving: 3.33 points
Nutrition Information:
- Calories: 250
- Fat: 19g
- Protein: 7g
- Carbohydrates: 18g
- Sugar: 7g
- Sodium: 280mg
I'm waiting for your comments! Enjoy!
