baking · cooking · Dessert

A Wee Bit Healthier Cheesecake Pie

You know when you get that horrid craving for something you should not buy and you know deep down that if you do cave, it really won’t be that good – and why feel guilty over it when you could make up your own? I was having a weakness for cheesecake so badly today. All I could imagine was a piece of it and a fork as I grocery shopped. Slapped my hand and did not buy some commercially processed single piece that sells for $3 (eek!).

When I got home I started looking through what I had in the house and figured I could come up with something sinful tasting but not so bad for my body.

Chocolate Crust Cheesecake Pie

Cookie Pie Crust


4 100-calorie packs Oreo Crisp
1/4 cup melted butter


Preheat oven to 350° degrees. Melt the butter in a small bowl in the microwave. Crush the cookies using a mini food chopper (you want about 1 cup crushed), put in a small bowl and stir the melted butter in with a fork until evenly distributed. Dump into a pie plate and press evenly and firmly on the bottom and up the sides .
Bake for 10 minutes, remove and set aside to cool a bit.


Cheesecake Pie


2 8-ounce packages lower fat cream cheese
1/2 cup light sour cream
1 cup white sugar
1 large egg
1 tsp pure vanilla extract

Preheat oven to 325° degrees.
In a large bowl add the cream cheese and sour cream, beat till smooth with a hand mixer.
Add sugar, egg and vanilla and beat until smooth. Spread filling in crust.
Bake on top rack of the oven for 45 minutes to an hour, or until pie is firm and turning golden brown.
Remove from the oven and let cool for an hour. Put in the refrigerator until chilled. Keep refrigerated and tightly covered.

Makes 1 pie.




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