“Can't resist cheesecake? With this luscious version made with lite cream cheese and sour cream, you don't have to! I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use sugar free cherry pie filling and Splenda sugar blend.”
READY IN:
1hr 40mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300. Coat 8" springform pan with cooking spray. Drain 1 can pie filling; reserve cherries, discarding liquid (or save for another use). Grind graham crackers with 2 tablespoons sugar until fine crumbs form. Stir in butter and 2 tablespoons water; press onto bottom of pan.
  2. On medium-high speed, beat cream cheese and remaining 1 1/2 cups sugar until smooth, 2 minutes. Add sour cream, egg substitute, cornstarch, extract and reserved cherries; beat until mixture is fluffy, 2-3 minutes.
  3. Pour into crust. Bake 1 hour, 15 minutes or until center jiggles slightly. Turn off oven. Let cheesecake stand in oven with door closed 1 hour. Run knife around cake edge to loosen. Cool on rack. Refrigerate overnight. Remove side of pan. Top with remaining pie filling.

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