Cherry Cheesecake

Feature recipe on ABC's The View


12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 230
Caloriesfromfat 28 %
Fat 7.1 g
Satfat 3.2 g
Monofat 2 g
Polyfat 0.7 g
Protein 8.2 g
Carbohydrate 32.7 g
Fiber 0.1 g
Cholesterol 55 mg
Iron 0.7 mg
Sodium 286 mg
Calcium 91 mg


Cooking spray
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons reduced-calorie stick margarine, melted
2/3 cup sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese (Neufchâtel)
1 (8-ounce) tub fat-free cream cheese
2 large eggs
1/2 cup fat-free milk
1/3 cup fat-free sour cream
3 large egg whites
1/4 cup sugar
1 (20-ounce) can light cherry pie filling


Preheat oven to 300°.

Coat a 9-inch springform pan with cooking spray. Combine crumbs, 2 tablespoons sugar, and margarine. Firmly press crumb mixture into bottom and 2 inches up sides of pan.

Combine 2/3 cup sugar, flour, and next 5 ingredients (flour through eggs) in a large bowl; beat at high speed of a mixer until smooth. Add milk and sour cream to cheese mixture; beat until smooth.

Beat egg whites (at room temperature) at high speed of a mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form using clean, dry beaters. Gently fold egg white mixture into cheese mixture.

Pour into prepared pan. Bake at 300° for 55 minutes or until almost set. Remove from oven, and cool completely on a wire rack; cover and chill 8 hours. Top with pie filling.

Jennifer Viegas,

Cooking Light

January 1998
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