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Low-Fat Cheesecake Recipe

Low-Fat Cheesecake Recipe

"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 YIELD: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

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.

Nutritional Facts

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

Reviews for Low-Fat Cheesecake

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MY REVIEW
sylandi
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
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
Reviewed May. 12, 2013

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

MY REVIEW
sarahcita
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
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
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!"

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