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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  • prep time 15 min
  • total time 2 hr 55 min
  • ingredients 10
  • servings 8
 

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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LOCATION

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

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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.

Nutritional information

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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.