STREAMING NOW: Nom or Not

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: