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Raspberry-Topped Low-Fat Cheesecake

(1)
  1 reviews
  • 15 min prep time
  • 2 hr 55 min total time
  • 10 ingredients
  • 8 servings
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Looking for refrigerated dessert? Then check out this delicious low-fat cheesecake topped with raspberry pie filling.

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

Steps

  • 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.
  • 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

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
14%
Saturated Fat
5g
25%
Cholesterol
80mg
27%
Sodium
390mg
16%
Total Carbohydrate
43g
14%
Dietary Fiber
3g
12%
Sugars
32g
Protein
11g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
4%
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.
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