Charm's Cookbook ~ Blueberry Cheesecake with Apricot Glaze

Blueberry Cheesecake with Apricot Glaze

Crumb Crust:

1 1/4 cups graham cracker crumbs

1/4 cup granulated sucralose (such as Splenda)

1/3 cup non-hydrogenated canola oil margarine, melted

Combine crumbs, sucralose, and margarine, mixing well with a fork or fingers. Press evenly into a pie plate or an 8" X 8" cake pan, that has been sprayed with a non-stick cooking spray. Bake at 350 degrees F. for 5 minutes. Remove from oven and set aside.

Filling:

1 1/2 cups of low-fat brick-style cream cheese, softened

2/3 cup granulated sucralose (such as Splenda)

2 large eggs

1/3 cup fat-free sour cream

2 tsp. vanilla extract

3/4 cup fresh or frozen blueberries

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add sucralose, beating until well blended. Add eggs, one at a time, beating well after each one. Add sour cream and vanilla. Beat just until well blended. Gently fold in blueberries. Pour mixture over graham crust and spread out evenly. Bake at 350 degrees for 30 - 35 minutes or until firm. Cool on wire rack for 30 minutes, then chill in refrigerator for 2 hours.

Apricot Glaze:

1/4 cup no-sugar-added apricot preserves

1 Tbsp. water

Measure preserves into microwavable measuring cup. Stir in water. Heat in microwave for 1 minute (1200 watt oven). Pour hot glaze over chilled cheesecake and spread out evenly. Chill until glaze is cool and set.

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