Minutes Prep time: 20
Minutes Total time: 50
Servings: 30
Difficulty: easy
PAM® Baking Spray
11 whole chocolate-flavored graham crackers, crushed into fine crumbs
2 tablespoons granulated sugar
1/2 cup Parkay® Original Spread-tub, melted
2 pkgs (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
1/2 cup granulated sugar
2 large egg whites
1/2 teaspoon vanilla
2 tablespoons all-purpose flour
1/2 cup seedless red raspberry jam
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 45 mg | 4% |
| Carbohydrate | 13 g | 4% |
| Cholesterol | 11 mg | 4% |
| Total Fat | 6 g | 10% |
| Iron | 2% | |
| Calories | 117 kcal | 6% |
| Sodium | 113 mg | 5% |
| Protein | 2 g | 4% |
| Saturated Fat | 2 g | 12% |
| Sugars | 9 g | 1% |
| Vitamin C | 0 |
Preheat oven to 350°F. Line 13x9-inch baking dish with aluminum foil; spray foil with baking spray. Combine crumbs, 2 tablespoons sugar and Parkay in small bowl until blended. Press crumb mixture in dish. Bake 10 minutes. Cool slightly.
Meanwhile, place cream cheese and 1/2 cup sugar in large bowl. Beat with an electric mixer on medium speed 2 minutes or until smooth. Add egg whites, vanilla and flour; mix on low speed until blended. Spread over crust. Drop jam by spoonfuls over cream cheese mixture; swirl gently with knife.
Bake 35 minutes or until center is almost set. Cool completely and refrigerate. Lift foil with cheesecake from dish and cut into 30 bars.
Eleven whole graham crackers crushed into fine crumbs will make about 1-1/2 cups crumbs.
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