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Makeover Cherry-Topped Cheesecake Recipe

Makeover Cherry-Topped Cheesecake Recipe

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 YIELD:16 servings


  • 3/4 cup graham cracker crumbs
  • 1/3 cup crushed gingersnap cookies (about 8 cookies)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup half-and-half cream
  • 3 tablespoons lemon juice
  • 3 tablespoons orange juice
  • 2 eggs, lightly beaten
  • 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, sugar, flour and salt until smooth. Beat in the cream and juices until blended. Add eggs; beat on low speed just until combined. Pour over crust.
  • 3. 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.
  • 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. Remove sides of pan. Yield: 16 servings.

Nutritional Facts

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

Reviews for Makeover Cherry-Topped Cheesecake

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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"

Amy Heinz
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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