tangy vanilla cheesecake
  • (2 cups) reduced-fat sour cream
  • (1 tsp.) vanilla
  • (24 oz.) reduced-fat softened cream cheese
  • (1 cup and 1 Tbsp.) Splenda
  • (4) eggs
  • (1 tsp.) vanilla



Tangy Vanilla Cheesecake

A reduced fat vanilla cheesecake made with tangy sour cream and vanilla.

Preparation Time

About 10 minutes

Cook Time

About 1 hour


  1. 1Preheat oven to 350°F. Grease a 9″ pie pan with cooking spray.
  2. 2In a medium bowl, combine the sour cream, vanilla and 1 Tbsp. Splenda, cover and refrigerate.
  3. 3In a large bowl, beat together the cream cheese and 1 cup Splenda until fluffy.
  4. 4Add one egg at a time, blending well after each addition, then blend in vanilla.
  5. 5Pour the cream cheese mixture into the greased pie pan and bake for 50 minutes or until almost set.
  6. 6Spread the sour cream mixture over the top and bake an additional 5 minutes.
  7. 7Refrigerate for at least 2 hours, serve.

Nutritional Information

Serving Size: 1/12 of cheesecake

Amount Per Serving:

  • Calories 148
  • Total Fat 4 g
  • Total Carbohydrate 24.1 g
  • Protein 3.1 g
  • Cholesterol 68 mg
  • Sodium 46 mg
  • Fiber 0 g

Additional Information

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.