Makeover Traditional Cheesecake Recipe
Makeover Traditional Cheesecake Recipe photo by Taste of Home

Makeover Traditional Cheesecake Recipe

Publisher Photo
Though softer than a full-fat cheesecake, this lightened-up dessert has all of the original's delectable flavor. It's sure to make any special event more festive. The recipe comes from Anne Addesso of Sheboygan, Wisconsin.
TOTAL TIME: Prep: 40 min. Bake: 1-1/2 hours + chilling
MAKES:16 servings
TOTAL TIME: Prep: 40 min. Bake: 1-1/2 hours + chilling
MAKES: 16 servings

Ingredients

  • 1-3/4 cups graham cracker crumbs
  • 2 tablespoons confectioners' sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 2 cups (16 ounces) 1% cottage cheese
  • 2 cups (16 ounces) reduced-fat sour cream, divided
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1-1/4 cups sugar
  • 2 tablespoons all-purpose flour
  • 4 eggs, lightly beaten
  • 1 tablespoon fat-free caramel ice cream topping
  • 2 Heath candy bars (1.4 ounces each), chopped

Nutritional Facts

1 slice equals 311 calories, 15 g fat (9 g saturated fat), 93 mg cholesterol, 369 mg sodium, 32 g carbohydrate, trace fiber, 11 g protein.

Directions

  1. Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack.
  3. Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth.
  4. In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust.
  5. Place springform pan in a larger baking pan; add 3/4 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
  6. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and chopped candy. Yield: 16 servings.
Originally published as Makeover Traditional Cheesecake in Light & Tasty December/January 2007, p27

Nutritional Facts

1 slice equals 311 calories, 15 g fat (9 g saturated fat), 93 mg cholesterol, 369 mg sodium, 32 g carbohydrate, trace fiber, 11 g protein.

Reviews for Makeover Traditional Cheesecake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Apr. 19, 2014

Light and delicious!

MY REVIEW
Reviewed Dec. 27, 2011

My family and friends thought this was delicious! They liked how light tasting it was (although I didn't tell them about the ingredients!) not as heavy and dense as most cheesecakes! I'll definitely be making this again!

MY REVIEW
Reviewed Jan. 22, 2011

This cheesecake does take some time and effort to make, but it is soooo worth it! My family and friends loved it, and no one believed me when I said it was a makeover cheesecake. All I can say is YUM!!!

MY REVIEW
Reviewed Dec. 10, 2008

This is a great desert to make I love this recipe, it's well worth the time it takes to make it.

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