Cheesecake is a food that rarely graces my lips – there are choices I make everyday in addition to being sugar-free and gluten-free that help me maintain my weight. I’m not so sure that it’s worse for me than a big bowl of ice cream topped with granola but in my mind, I’m better off without it. I’m married to a cheesecake lover, though, and thought I’d work come up with a recipe we both could be happy with – it had be a little bit healthier for me and still taste close enough to the real thing to make Joe happy.
Quick and simple was another requirement for this recipe. I wanted to minimize oven and kitchen time while still producing a fabulous tasting cheesecake. Five attempts later, I came up with a dessert that fit the bill. I make the graham crackers in a big batch and freeze them so I don’t have to make them every time I want to make a graham cracker crust.