ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cherry Cheesecake

Yield 12 servings (serving size: 1 wedge)
Feature recipe on ABC's The View

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 300°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.