Boston Cream Pie Cheesecake Directions:
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Preheat oven to 325°F.
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In a medium bowl, mix graham cracker crumbs and melted butter.
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Press the mixture into the bottom of a 9-inch springform pan to form crust.
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In a large bowl, beat cream cheese until smooth.
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Add erythritol and vanilla extract, beat until well combined.
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Add egg whites one at a time, mixing well after each.
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Stir in light cream and flour until smooth.
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Pour batter over the prepared crust.
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Place pan on baking sheet and bake for 50–60 minutes, until center is set but slightly jiggly.
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For the ganache, heat ¼ cup light cream in a small saucepan until simmering.
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Remove from heat and add chocolate chips. Stir until smooth.
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Let cheesecake cool in pan for 10 minutes, then loosen with a knife.
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Pour ganache over cooled cheesecake and spread evenly.
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Refrigerate at least 4 hours or overnight before serving.
WW Points Calculation:
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1½ cups Kashi Whole Wheat Graham Crackers: 10.00
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2 tbsp Land O'Lakes Light Butter: 3.00
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3 packs Philadelphia Fat-Free Cream Cheese: 6.00
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½ cup Swerve Granular: 0.00
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1 tsp Simply Organic Vanilla: 0.00
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3 Eggland's Best Egg Whites: 0.00
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½ cup Horizon Light Cream: 5.00
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¼ cup Bob’s Whole Wheat Flour: 3.00
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½ cup Silk Unsweetened Almond Milk: 0.00
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½ cup Lily’s Sugar-Free Chocolate Chips: 6.00
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¼ cup Horizon Light Cream (ganache): 2.50
Total Points: 35.50
Servings: 10
Points per serving: 3.55
Nutrition Information:
Calories: 179
Fat: 9g
Protein: 8g
Carbohydrates: 15g
Sugar: 3g
Sodium: 210mg
I'm waiting for your comments! Enjoy!
