Ingredients for Cherry Cheesecake Low Fat
- Eggs
- Low Fat Cream Cheese
- Low Fat Cottage Cheese
- Nonfat Dry Milk Powder
- ½ cup sugar substitute (or granulated sugar to taste)
- Lemon Juice
- Pure Vanilla Extract
- Reduced Fat Graham Cracker Crust
- 1 (15 ounce) can cherry pie filling
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How to Make Cherry Cheesecake Low Fat
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix until well combined.
- Press the crumb mixture firmly into the bottom of a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden.
- While the crust is baking, beat the cream cheese, sugar substitute, and vanilla extract in a separate bowl until smooth and creamy.
- In a separate bowl, whip the low-fat cream until soft peaks form. Gently fold in the whipped cream into the cream cheese mixture.
- Pour the cream cheese mixture over the cooled crust.
- Bake for 30 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. It will firm up more as it cools.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight.
- Before serving, spread your favorite cherry pie filling evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
208g
Fat
107g
Carbs
76g
