Low-Fat Cheesecake
Taste of Home
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"No one would ever guess this smooth, rich-tasting dessert is low in fat," assures field editor Vera Reid of Laramie, Wyoming. "Drizzled with cherry pie filling, it's a delicious lovely treat."
SERVINGS: 8
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 15 min. + chilling Bake: 45 min. + cooling
Ingredients:
- 2 packages (8 ounces each) fat-free cream cheese, softened
- 2/3 cup plus 3 tablespoons sugar, divided
- 1-1/2 teaspoons vanilla extract, divided
- 3/4 cup egg substitute
- 1 cup (8 ounces) fat-free sour cream
- 1 cup reduced-sugar cherry pie filling
Directions:
In a mixing bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes.
Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate.
Before serving, top each serving with 2 tablespoons cherry pie filling. Yield: 8 servings.