Weight Watchers Cheesecake 3 Points Recipes

Steps:

• Prheat the over to 325 degrees; wrap the outside of a 10-inch springform pan with heavy duty foil; then spray the inside entirely with nonstick spray. Press the graham cracker crumbs over the bottom and partially up the sides of the pan.
• In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar and vanilla until smooth.
• Add the eggs, 1 at a time, beating on low speed until blended; stir in the lemon zest.
• Pour the batter into the springform pan and set into a large roasting pan.
• Pour boiling water into the roasting pan to come halfway up the sides of the springform pan.
• Bake until almost completely set, 30-32 minutes.
• Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven for 30 minutes.
• Transfer to a rack and run a knife around the edge of the pan to release the cake.
• Cool completely, then refrigerate, covered, until ready to serve.

Steps:

• Place 12 cupcake liners in a cupcake pan.
• Combine graham cracker crumbs and margarine; mix well.
• Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently. Refrigerate until ready to fill.
• Beat cream cheeses until fluffy and add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
• Spoon cream cheese mixture evenly into crumb cups.
• Bake at 375 deg. for 15 minutes.
• Cool.
• Top each cheese cakle with 1 tablespoon cherry pie filling.

Steps:

• Preheat the oven to 325°F Wrap the outside of a 10 inch springform pan with heavy duty foil; then spray the inside entirely with nonstick spray. Press the graham cracker crumbs over the bottom and partially up the sides of the pan.
• In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar and vanilla until smooth. Add the eggs 1 at a time beating on low speed until blended. Stir in the lemon zest. Pour the batter into the springform pan and set into a large roasting pan. Pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake until almost completely set, 30-35 minutes.
• Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven 30 minutes. Transfer to a rack and run a knife around the edge of the pan to release the cake. Cool completely, then refrigerate, covered, until ready to serve.

Steps:

• Preheat oven to 350 degrees.
• Spray an 8 x 8 inch baking pan with non-stick cooking spray and set aside.
• Combine the crumbs, 1/4 cup of the Splenda and the melted butter and mix well.
• Firmly press this mixture into the bottom of the prepared pan.
• Bake for 5 minutes and remove from oven and set aside.
• Beat the cream cheese at medium speed until smooth.
• Gradually add the remaining Splenda beating until blended.
• Add the egg whites and beat well.
• Add the sour cream and the vanilla beating just until blended.
• Gently stir in the blueberries.
• Pour this mixture onto the crust.
• Bake for 30-35 minutes or until firm and remove from oven to cool on a wire rack for 30 minutes.
• Cover and chill for 2 hours.
• To make the topping: combine the apricot preserves and the water in a small saucepan.
• Cook over medium heat stirring constantly untilthe jam melts.
• Spread over filling.
• Cut into 20 bars.