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Cherry Cheesecake Pie Recipe
Cherry Cheesecake Pie Recipe photo by Taste of Home
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Cherry Cheesecake Pie Recipe

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Cottage cheese is the secret to this creamy slimmed-down dessert submitted by Sandra Lee Herr of Stevens, Pennsylvania. It's festively topped with sweet cherry pie filling.
TOTAL TIME: Prep: 5 min. Bake: 25 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 5 min. Bake: 25 min. + chilling
MAKES: 8 servings

Ingredients

  • 2 eggs, lightly beaten
  • 4 ounces reduced-fat cream cheese, cubed
  • 1/2 cup fat-free cottage cheese
  • 1/4 cup nonfat dry milk powder
  • Sugar substitute equivalent to 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 reduced-fat graham cracker crust (8 inches)
  • 1 can (20 ounces) reduced-sugar cherry pie filling

Nutritional Facts

1 piece: 225 calories, 6g fat (2g saturated fat), 59mg cholesterol, 241mg sodium, 35g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1 fruit, 1 fat-free milk, 1 fat, 1/2 starch.

Directions

  1. In a food processor, combine the first seven ingredients; cover and process until smooth. Pour into the crust. Bake at 350° for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour.
  2. Cover and refrigerate overnight. Cut into slices; top with cherry pie filling. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cherry Cheesecake Pie in Light & Tasty December/January 2003, p47


Reviews for Cherry Cheesecake Pie

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
nancyclements User ID: 4960677 122266
Reviewed Dec. 13, 2012

"For heaven's sake, if you haven't made it or tasted it, please don't rate and review it!"

MY REVIEW
joycebr User ID: 5420601 54146
Reviewed Dec. 7, 2012

"does the ingredients have to be low-fat?"

MY REVIEW
godchaser333 User ID: 2708653 132518
Reviewed Dec. 7, 2012

"3 packets of sweet and low equals 1/4 cup of regular sugar."

MY REVIEW
forgoti8it User ID: 3779289 60438
Reviewed Dec. 7, 2012

"I actually have not made this recipe, but I will because it uses cottage cheese and a cheesecake I made many years ago used cottage cheese. But I have neve liked graham cracker crust, so I would not use any crust. I have never understood why a cheese cake would have a crust, as cakes don't have a crust, Pies do. I'm glad to see this recipe does call it a cheesecake pie."

MY REVIEW
keeper.of.hope@gmail.com User ID: 2254924 53174
Reviewed Dec. 6, 2012

"I would assume that the amount of regular sugar would be 1/4 cup, since that was what they want to substitute to be an equivalent of, if that makes sense. :) Hope that helps."

MY REVIEW
C St Fan User ID: 6797602 86593
Reviewed Dec. 6, 2012

"I fudged on the rating and making this recipe again as I haven't tried it, however, it looks so good I'm sure it will be five stars and well-worth making. I don't use sugar substitutes...does anyone know the equivalent amount of real sugar to use? Thank you"

MY REVIEW
theresa23 User ID: 3892699 41376
Reviewed Jan. 27, 2010

"Its a great make ahead dessert, since it has to be refridgerated overnight. Thick and creamy, I like to top it with fresh fruit and give it a dusting of powdered sugar."

MY REVIEW
reebok140 User ID: 2358889 54145
Reviewed Jan. 3, 2008

"I am diabetic and leave of the topping. Plain cheesecake with low fat whipped topping is good."

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