Raspberry-Topped Low-Fat Cheesecake

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

  • 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
  • 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.
  • 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.
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