Raspberry-Topped Low-Fat Cheesecake

(1)
1 reviews.
  • 15 min prep time
  • 2 hr 55 min total time
  • 10 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 4 To serve, cut cheesecake into wedges; place on individual plates. Top each serving with pie filling. Store in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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