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Raspberry-Topped Low-Fat Cheesecake

Raspberry-Topped Low-Fat Cheesecake
  • Prep 15 min
  • Total 2 hr 55 min
  • Ingredients 10
  • Servings 8
Looking for refrigerated dessert? Then check out this delicious low-fat cheesecake topped with raspberry pie filling.
Updated February 4, 2011

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.

  • 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 Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
80
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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