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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. —Anne Addesso, Sheboygan, Wisconsin
  • Total Time
    Prep: 40 min. Bake: 1-1/2 hours + chilling
  • Makes
    16 servings


  • 1-3/4 cups graham cracker crumbs
  • 2 tablespoons confectioners' sugar
  • 1/4 cup butter, melted
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 2 cups 1% cottage cheese
  • 2 cups 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 large 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 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. 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.
Health tip: Even reduced-fat cream cheese is quite rich. Use 1% cottage cheese in place of some of the cream cheese to help save on calories, fat and total fat in this cheesecake.
Nutrition Facts
1 slice: 311 calories, 15g fat (9g saturated fat), 93mg cholesterol, 369mg sodium, 32g carbohydrate (25g sugars, 0 fiber), 11g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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  • Nii
    Nov 11, 2020

    I find it very annoying and difficult to view a recipe when you have multiple ads covering the content at which I'm trying to read, this is at the least ridiculously stupid, here's a hint.... If you don't want the recipe viewed how about just not posting it in the first place ??

  • chelseaspiegel
    Apr 19, 2014

    Light and delicious!

  • vspedroza
    Jul 24, 2013

    No comment left

  • ptompkins
    Mar 6, 2013

    No comment left

  • rach45
    Oct 20, 2012

    No comment left

  • lschlossenberg
    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!

  • amnbrack79
    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!!!

  • gingerswedberg
    Sep 10, 2009

    No comment left

  • j42dimond
    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.

  • acpointer
    Sep 10, 2007

    No comment left