Creamy and decadent like the original, but with half the fat and calories, this is one stellar dessert that you can proudly serve to friends and family.
Kathi Mulchin - Salt Lake City, Utah
Makeover Cherry-Topped Cheesecake Recipe
[post_ads_2]
TOTAL TIME: Prep: 35 min. + cooling Bake: 45 min. + chilling
MAKES: 16 servings
Ingredients
3/4 cup graham cracker crumbs
1/3 cup crushed gingersnap cookies (about 8 cookies)
2 tablespoons sugar
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese
1 cup half-and-half cream
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
3 tablespoons lemon juice
3 tablespoons orange juice
2 eggs, lightly beaten
TOPPING:
1 can (20 ounces) reduced-sugar cherry pie filling
1 cup (8 ounces) reduced-fat sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Directions
[post_ads_2]
- In a small bowl, combine the cracker crumbs, crushed cookies, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
- In a large bowl, beat the cream cheese, cream, sugar, flour and salt until smooth. Beat in juices until blended. Add eggs; beat on low speed just until combined. Pour over crust. Return pan to baking sheet.
- Bake for 35-45 minutes or until center is almost set. Meanwhile, combine topping ingredients. Gently spread over cheesecake; bake 10 minutes longer.
- Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Refrigerate overnight. Yield: 16 servings.
Nutritional Facts
1 slice: 222 calories, 12g fat (7g saturated fat), 63mg cholesterol, 281mg sodium, 23g carbohydrate (17g sugars, 1g fiber), 6g protein.
Courtesy: Taste of Home
