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Makeover Cherry-Topped Cheesecake

 Makeover Cherry-Topped Cheesecake
Creamy and decadent 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 King Arthur Unbleached 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

2 of 2

Makeover Cherry-Topped Cheesecake (continued)

Directions (continued)

  • with cooking spray. Place pan on a baking sheet. Bake at 350°
  • 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.
Nutritional 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.