Ingredients for Cherry Cheesecake Reduced Fat
- Reduced Fat Graham Cracker Crust
- Fat Free Sweetened Condensed Milk
- Neufchatel Cheese
- Cornstarch
- 3 large eggs
- Egg Beaters Egg Substitute
- Vanilla
- Light Cherry Pie Filling
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How to Make Cherry Cheesecake Reduced Fat
- Preheat oven to 325°F (160°C).
- Prepare the graham cracker crust: In a medium bowl, combine crushed graham crackers, melted butter, and sugar. Press mixture into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes. Let cool completely.
- In a large bowl, beat cream cheese until smooth and creamy.
- Gradually add sugar, beating until well combined.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and lemon juice.
- Fold in the sour cream.
- Gently fold in the cherries.
- Pour the filling over the cooled crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 50-55 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
34g
Fat
38g
Carbs
4g
