Makeover Cherry-Topped Cheesecake Recipe

4 2 6
Makeover Cherry-Topped Cheesecake Recipe
Makeover Cherry-Topped Cheesecake Recipe photo by Taste of Home
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Makeover Cherry-Topped Cheesecake Recipe

Read Reviews
4 2 6
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. + cooling Bake: 45 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 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 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.
Originally published as Makeover Cherry-Topped Cheesecake in Healthy Cooking December/January 2009, p16

Nutritional Facts

1 slice: 222 calories, 12g fat (7g saturated fat), 63mg cholesterol, 281mg sodium, 23g carbohydrate (17g sugars, 1g fiber), 6g protein.

  • 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 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
  1. In a small bowl, combine the cracker crumbs, crushed cookies, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  2. 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.
  3. Bake for 35-45 minutes or until center is almost set. Meanwhile, combine topping ingredients. Gently spread over cheesecake; bake 10 minutes longer.
  4. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  5. Refrigerate overnight. Yield: 16 servings.
Originally published as Makeover Cherry-Topped Cheesecake in Healthy Cooking December/January 2009, p16

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Reviews forMakeover Cherry-Topped Cheesecake

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MY REVIEW
lurky27 User ID: 1251896 96787
Reviewed May. 3, 2013

"This was good...not as great as regular cheesecake, of course, but had nice flavor even if it was light!

~ Theresa"

MY REVIEW
Amy Heinz User ID: 5504893 176921
Reviewed Feb. 6, 2011

"This was very easy to make for company. However, the topping was not liked very but the pie filling was. Next time, I"m just going to put reduce-sugar pie filling onthe top."

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