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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this recipe in War Cry Of The Salvation Army magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
16 ounces fat free cream cheese, softened (2-8oz each pkg) |
2/3 cup sugar, divided (plus 3 tablespoons more) |
1 1/2 teaspoons vanilla extract |
egg substitute equivalent to 3 egg |
1 cup nonfat sour cream (8oz) |
1 cup recuced sugar cherry pie filling |
Directions:
1. In a mixing bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth.
2. Pour into a 9-inch pie plate that has been coated with nonstick cooking spray. Bake at 350 for 30-35 minutes or until puffy and light brown around edges. Cool on a wire rack for 10 minuts.
3. Meanwhile, combine sour cream and remaining vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate.
4. Before serving, top each serving with 2 tablespoons cherry pie filling.
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