Cherry Cheesecake

Feature recipe on ABC's The View

Yield: 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 28%
  • Fat: 7.1g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.2g
  • Carbohydrate: 32.7g
  • Fiber: 0.1g
  • Cholesterol: 55mg
  • Iron: 0.7mg
  • Sodium: 286mg
  • Calcium: 91mg

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

Preparation

  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.
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