Homemade Graham Cracker Crust


  • 1/2 cup graham cracker crumbs
  • 1/4 cup stick butter or margarine, melted
  • 2 tablespoons Equal Spoonful or 3 packets Equal sweetener


  1. Preheat Oven at 375°F.
  2. Combine graham cracker crumbs, melted butter and 2 tablespoons Equal.
  3. Press mixture into bottom and 1-inch up the side of a 9 inch springform pan.
  4. Bake in preheated oven for 10 minutes.
  5. Cool on wire rack while preparing cheesecake.



  • 2 (8oz Each) packages of reduced fat cream cheese, softened
  • 1 cup Equal Spoonful or 24 packets Equal sweetener
  • 1 2/3 cups unsweetened applesauce
  • 2 whole eggs
  • 2 egg whites
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • 3/4 tablespoons ground cinnamon
  • 1/2 teaspoon apple pie spice
  • 1 teaspoon vanilla extract
  • 1 cup reduced fat sour cream


  1. Beat cream cheese and 1 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined.
  2. Mix in applesauce, egg, egg whites and lemon juice until blended.
  3. Stir in cornstarch, cinnamon, apple pie spice and vanilla extract.
  4. Add in the sour cream until combined and poor mixture over baked crust.
  5. Bake preheated oven 60 to 65 minutes or until center of the cake is almost set.
  6. Cool on wire rack.
  7. Gently run metal spatula around rim of pan to loosen cake and let cheesecake cool completely.
  8. Cover and refrigerate for several hours or overnight before serving.
  9. To serve: remove side of pan and cut cake into wedges.

Exchanges per serving: 1 milk, 2 fat.

Nutritional Info (per serving):
Makes 16 Servings
Calories:   171
Protein:   5g
Carbohydrate:   13g
Fat:   11g
Cholesterol:   56mg
Sodium:   154mg

Recipe courtesy of Merisant Corporation and the NutraSweet Company, makers of Equal.

Marlene Koch

Marlene Koch, RD, (pronounced "Cook") has specialized in delicious food and healthy lifestyles for over twenty years. Thus, when Marlene realized she couldn’t bake a delicious cake without sugar for her stepdaughter newly diagnosed with type 2 diabetes, she set out to find the sweet solution! Marlene is now a foremost authority on sugar and sugar substitutes and the author of the best-selling healthy, low-sugar hardback cookbook series which includes Unbelievable Desserts and Fantastic Food with Splenda, and her newest release, Marlene Koch’s Sensational Splenda Recipes: 375 Recipes Low in Sugar, Fat and Calories (M.Evans publisher). With combined sales of over 600,000 copies, Marlene and her books successfully bridge the gap between good food and good health!

Marlene graduated Magna Cum Laude with a degree in nutrition from U.C.L.A. in 1986 and is one of a select group of dietitians to hold an advanced certificate in Child and Adolescent Weight Management from the American Dietetic Association. Combining her love of food with her educational foundation, she has held such positions as Hospital Foodservice Director, Nutrition Professor, Cooking Instructor for the Columbus State Culinary Academy and as a national nutrition educator to chefs for the American Culinary Federation. Her passion for teaching others how to make healthy food taste delicious also extend to her private nutrition practice specializing in weight loss, diabetes, and wellness.

Marlene loves to teach (and to eat!); her energetic and upbeat style has made her a popular food and nutrition speaker for organizations such as the American Diabetes and American Heart Associations and sought after for television and radio appearances which have included affiliates for ABC, NBC, CBS, FOX and Shaw TV (Vancouver) and radio stations nationwide.

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