NEXT RECIPE >

Low-Fat Cheesecake Recipe
Low-Fat Cheesecake Recipe photo by Taste of Home
Next Recipe

Low-Fat Cheesecake Recipe

Read Reviews
4.5 6 7
Publisher Photo
"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."
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min. + cooling
MAKES: 8 servings

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

Nutritional Facts

1 slice: 211 calories, 1g fat (1g saturated fat), 10mg cholesterol, 384mg sodium, 37g carbohydrate (28g sugars, 0 fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fruit.

Directions

  1. In a 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.
  2. Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate.
  3. Before serving, top each serving with 2 tablespoons cherry pie filling. Yield: 8 servings.
Originally published as Low-Fat Cheesecake in Taste of Home December/January 1998, p16


Reviews for Low-Fat Cheesecake

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
sylandi User ID: 8383590 226675
Reviewed May. 21, 2015

"For ease and goodness (given how "skinny" it is), this was great. I cut the sugar to 1/4 cup and used 3 real eggs, and I used vanilla Greek yogurt for the topping. I didn't cool it between baking periods and was very loose with the time and it turned out fine. Also baked in a silicone cake pan and it was fairly easy to remove."

MY REVIEW
steve68 User ID: 8167555 215207
Reviewed Dec. 18, 2014

"I have never ever made cheesecake. And it has been a long time since I have been in the kitchen. I was second guessing myself . It was easy looking back at it. But I made it for my new wife and she was totally in shock to see and taste it. Thank you for the recipe. I will be using it again."

MY REVIEW
dianesutter1 User ID: 1556702 20210
Reviewed May. 12, 2013

"I have to admit, I was skeptical! But, it was surprisingly good! Definitely will make again."

MY REVIEW
sarahcita User ID: 1503473 44874
Reviewed Oct. 21, 2012

"This has been our go-to recipe for cheesecake for years! It's so easy to make - just be sure to beat the softened cream cheese with the sugar for at least 3-5 minutes. We've also substituted regular and light cream cheeses, and 3 large eggs for the egg substitute with no problems. It tastes great with or without the pie filling on top, and is a very forgiving recipe. It's so good, we have to make two as we have trouble cooling and chilling it - the first one is usually eaten before it even cools! Thanks so much for this recipe Vera! You've made our celebrations much sweeter!"

MY REVIEW
sarahcita User ID: 1503473 49729
Reviewed Oct. 21, 2012

"This has been our go-to recipe for cheesecake for years! It's so easy to make - just be sure to beat the softened cream cheese with the sugar for at least 3-5 minutes. We've also substituted regular and light cream cheeses, and 3 large eggs for the egg substitute with no problems. It tastes great with or without the pie filling on top, and is a very forgiving recipe. It's so good, we have to make two as we have trouble cooling and chilling it - the first one is usually eaten before it even cools!

Thanks so much for this recipe Vera! You've made our celebrations much sweeter!"

MY REVIEW
atourond User ID: 3536497 50258
Reviewed Apr. 13, 2012

"VERY good! I did make a thin graham crust with mine, but substituted the sugar with Stevia, and used fresh raspberries & blackberries as topping. It was so good I wanted to eat the whole thing! ha!"

Loading Image