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Makeover Cherry-Topped Cheesecake

Creamy and decadnet 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

16 ServingsPrep: 35 min. + cooling Bake: 45 min. + chilling

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

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°

2 of 2

Makeover Cherry-Topped Cheesecake (continued)

Directions (continued)

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.

Nutrition Facts: 1 slice equals 222 calories, 12 g fat (7 g saturated fat), 63 mg cholesterol, 281 mg sodium, 23 g carbohydrate, 1 g fiber, 6 g protein.