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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
  • Total Time
    Prep: 35 min. + cooling Bake: 45 min. + chilling
  • Makes
    16 servings

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 large eggs, lightly beaten
  • TOPPING:
  • 1 can (20 ounces) reduced-sugar cherry pie filling
  • 1 cup 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.
Nutrition Facts
1 slice: 222 calories, 12g fat (7g saturated fat), 63mg cholesterol, 281mg sodium, 23g carbohydrate (17g sugars, 1g fiber), 6g protein.
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Reviews

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Average Rating:
  • lurky27
    May 3, 2013

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

  • Amy Heinz
    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.

  • jamiesamuel
    Jan 13, 2009

    No comment left

  • BTMcD
    Jan 1, 2009

    No comment left

  • gemjunky
    Dec 31, 2008

    No comment left

  • Vicki
    Dec 30, 2008

    No comment left