Vanilla Mousse Cheesecake

Tonight I tried this recipe using Xylitol (brand name "Ideal") for my dad who is diabetic. I actually could tell no difference in taste from using this compared to regular sugar. If you use regular sugar, the points value is 8. If using Xylitol, the points value is 6.


Serves 16 ( 6 points +)

• 40 reduced fat vanilla wafers, crushed
• 3 T. butter, melted
• 4 packages (8 oz each) reduced fat cream cheese
• 1 c. Xylitol (Ideal) or sugar, divided
• 1 T. + 1 tsp. vanilla, divided
• 3 eggs
• 8 oz. Cool Whip Free

Heat oven to 325. Mix wafer crumbs with butter and press into the bottom of a 9" springform pan.


Beat 3 packages of cream cheese, ¾ c. Xylitol (or sugar) and 1 T. vanilla until well blended. Add eggs, 1 at a time, mixing on low speed after each addition until blended. Pour over crust.
Bake 50-55 minutes or until center is almost set. Run a knife around rim to loosen cake. Let cool completely in pan.
Beat remaining cream cheese with ¼ c. Xylitol ( or sugar) until well blended. Whisk in Cool Whip. Spread over cheesecake.  Refrigerate 4 hours. Remove rim of pan before serving. Garnish with fresh berries if desired.


adapted from "Philadelphia brand cream cheese"