Bigfat Easy Creamy Cheesecake Pie

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Adapted from the 1961 better homes & gardens dessert cookbook, and tweaked for extra goodness. it's incredibly easy, and tastes just as good as regular cheesecake. only uses 8 ounces of cream cheese, so it's convenient, too.

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Steps

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Combine crumbs , sucanat and softened butter with hands until incorporated.

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Press into 8 inch pie plate , building up the sides.

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Beat cream cheese until fluffy.

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Gradually beat in the 1 / 2 cup of sugar , lemon juice , vanilla and salt.

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Beat in eggs one at a time , blending each in thoroughly.

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Pour filling into crust.

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Bake at 325 degrees for 30 minutes or until set , but not brown.

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Top with desired toppings , if you wish , but the pie is fine by itself.

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Ingredients

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graham cracker crumbs, butter, sucanat, low-fat cream cheese, sugar, lemon juice, vanilla, salt, eggs