Raspberry-Topped Low-Fat Cheesecake

Looking for refrigerated dessert? Then check out this delicious low-fat cheesecake topped with raspberry pie filling.

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Servings 8

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ingredients 10
Prep Time 15 min
Total Time 2 hr 55 min

Ingredients

1/2: cup graham cracker crumbs

1: (8-oz.) pkg. 1/3-less-fat cream cheese (Neufchatel), softened

1: (8-oz.) pkg. fat-free cream cheese, softened

1/2: cup sugar

2: tablespoons all-purpose flour

1/2: teaspoon almond extract

1/2: teaspoon vanilla

2: eggs

1/2: cup nonfat sour cream

1: (21-oz.) can raspberry pie filling

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Directions

1 Heat oven to 300°F. Generously spray 9-inch glass pie pan with nonstick cooking spray. Press graham crackers crumbs in bottom only of pan.
2 In large bowl, combine cream cheeses, sugar, flour, almond extract and vanilla; beat until smooth. Add eggs 1 at a time, beating until well mixed. Stir in sour cream. Pour into crust-lined pan.
3 Place cheesecake on middle rack in oven. Fill 13x9-inch pan with 1 inch of water. Place on oven rack below cheesecake. Bake at 300°F. for 45 to 55 minutes or until center is set. Cool 45 minutes or until completely cooled. Refrigerate 1 to 2 hours or until cheesecake is chilled.
4 To serve, cut cheesecake into wedges; place on individual plates. Top each serving with pie filling. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Cream cheese is the high-fat culprit in traditional cheese-cakes. But some fat is necessary to produce cheesecake with a rich, creamy texture. This recipe strikes the balance with a combination of reduced-fat and fat-free cream cheese.

After you have enjoyed an elegant meal such as Individual Beef Wellingtons with Madeira Sauce, serve this showy cheesecake and gourmet coffee.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 5g, 5% ),
Cholesterol: 80mg; 80%;
Sodium: 390mg; 390%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 3g 3% Sugars 32g 32% ),
Protein: 11g; 11%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 0%;
Calcium: 20%;
Iron: 4%;

Exchanges:

1 1/2 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 1 High-Fat Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Deborah311

report Posted May. 20, 2011 3:44 PM

I love this recipe. It will be my go-to whenever I am craving cheesecake. I used Splenda and sugar mix, and pureed fresh rasberries instead of pie filling. LOVE IT!