Save on Pinterest

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."
  • Total Time
    Prep: 15 min. + chilling Bake: 45 min. + cooling
  • Makes
    8 servings

Ingredients

  • 2 packages (8 ounces each) fat-free cream cheese, softened
  • 2/3 cup plus 3 tablespoons sugar, divided
  • 1-1/2 teaspoons vanilla extract, divided
  • 3/4 cup egg substitute
  • 1 cup 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.
Nutrition Facts
1 slice: 211 calories, 1g fat (1g saturated fat), 10mg cholesterol, 384mg sodium, 37g carbohydrate (28g sugars, 0 fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fruit.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • sylandi
    May 21, 2015

    For ease and goodness (given how "skinny" it is), this was great. I cut the sugar to 1/4 cup and used 3 real eggs, and I used vanilla Greek yogurt for the topping. I didn't cool it between baking periods and was very loose with the time and it turned out fine. Also baked in a silicone cake pan and it was fairly easy to remove.

  • steve68
    Dec 18, 2014

    I have never ever made cheesecake. And it has been a long time since I have been in the kitchen. I was second guessing myself . It was easy looking back at it. But I made it for my new wife and she was totally in shock to see and taste it. Thank you for the recipe. I will be using it again.

  • dianesutter1
    May 12, 2013

    I have to admit, I was skeptical! But, it was surprisingly good! Definitely will make again.

  • sarahcita
    Oct 21, 2012

    This has been our go-to recipe for cheesecake for years! It's so easy to make - just be sure to beat the softened cream cheese with the sugar for at least 3-5 minutes. We've also substituted regular and light cream cheeses, and 3 large eggs for the egg substitute with no problems. It tastes great with or without the pie filling on top, and is a very forgiving recipe. It's so good, we have to make two as we have trouble cooling and chilling it - the first one is usually eaten before it even cools! Thanks so much for this recipe Vera! You've made our celebrations much sweeter!

  • sarahcita
    Oct 21, 2012

    This has been our go-to recipe for cheesecake for years! It's so easy to make - just be sure to beat the softened cream cheese with the sugar for at least 3-5 minutes. We've also substituted regular and light cream cheeses, and 3 large eggs for the egg substitute with no problems. It tastes great with or without the pie filling on top, and is a very forgiving recipe. It's so good, we have to make two as we have trouble cooling and chilling it - the first one is usually eaten before it even cools!Thanks so much for this recipe Vera! You've made our celebrations much sweeter!

  • atourond
    Apr 13, 2012

    VERY good! I did make a thin graham crust with mine, but substituted the sugar with Stevia, and used fresh raspberries & blackberries as topping. It was so good I wanted to eat the whole thing! ha!