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Low-Fat Cheesecake

 Low-Fat Cheesecake
"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."
8 ServingsPrep: 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 McCormick® Pure 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 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.
Nutritional Facts: 1 slice equals 214 calories, 1 g fat (0 saturated fat), 5 mg cholesterol, 342 mg sodium, 37 g carbohydrate, 0 fiber,

2 of 2

Low-Fat Cheesecake (continued)

Nutritional Facts: 14 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fruit.