Makeover Cherry-Topped Cheesecake |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 16 |
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Creamy and decadent like the original, but with half the fat and calories, this is one stellar dessert that you can proudly serve to friends and family. Kathi Mulchin - Salt Lake City, Utah Ingredients:
3/4 cup graham cracker crumbs |
1/3 cup crushed gingersnap cookies (about 8 cookies) |
2 tablespoons sugar |
2 tablespoons butter, melted |
filling: |
2 packages (8 ounces each) reduced-fat cream cheese |
1 cup half-and-half cream |
1/2 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
3 tablespoons lemon juice |
3 tablespoons orange juice |
2 eggs, lightly beaten |
topping: |
1 can (20 ounces) reduced-sugar cherry pie filling |
1 cup (8 ounces) reduced-fat sour cream |
2 tablespoons sugar |
1/2 teaspoon vanilla extract |
Directions:
1. In a small bowl, combine the cracker crumbs, crushed cookies, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
2. In a large bowl, beat the cream cheese, cream, sugar, flour and salt until smooth. Beat in juices until blended. Add eggs; beat on low speed just until combined. Pour over crust. Return pan to baking sheet.
3. Bake for 35-45 minutes or until center is almost set. Meanwhile, combine topping ingredients. Gently spread over cheesecake; bake 10 minutes longer.
4. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
5. Refrigerate overnight. Yield: 16 servings.
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