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Makeover Traditional Cheesecake

 Makeover Traditional Cheesecake
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.
16 ServingsPrep: 40 min. Bake: 1-1/2 hours + chilling


  • 1-3/4 cups graham cracker crumbs
  • 2 tablespoons confectioners' sugar
  • 1/4 cup butter, melted
  • 1 tablespoon lemon juice
  • 1 tablespoon McCormick® Pure 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


  • 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.
  • 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

2 of 2

Makeover Traditional Cheesecake (continued)

Directions (continued)

  • minutes or until lightly browned. Cool on a wire rack.
  • Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream
  • in a blender; cover and process for 2 minutes or until smooth.
  • 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.
  • 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.
  • 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.
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.