• Cooking Time: 60-65 minutes
  • Servings: 10-12
  • Preparation Time: 30 minutes


  • Crust:
  • 2 cups reduced fat graham crackers, crushed
  • 6 tbs butter, melted
  • Filling:
  • 3 packages low-fat/light cream cheese
  • 1 cup sugar
  • 2/3 cup egg beaters
  • 1/4 cup evaporated milk
  • 2 tbs all-purpose flour
  • 1 tsp vanilla extract
  • 1/2 cup strawberry preserves


  • Heat over to 350.
  • Spray 10 in springform pan with cooking spray.
  • Mix graham cracker crumbs and melted butter in small bowl.
  • Press into the bottom of the pan.
  • wrap the outside of the pan with aluminum foil and bake 5-7 minutes.
  • In a large bowl, beat cream cheese and sugar at medium speed 2-3 minutes until smooth.
  • Beat in egg beaters, evaporated milk, flour and vanilla.
  • Add strawberry preserves and mix until combined.
  • Pour filling into the crust.
  • Bake 60-65 minutes until center is set.
  • Cool in springform pan until room temperature.
  • Cover with plastic wrap and refrigerate overnight.
  • Tip: Let the cream cheese sit out for 30-40 minutes before you start mixing so that the filling comes together easier. Use a stand mixer if you have one.


Categories: Cheesecake 

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