LOW-FAT CHEESECAKE
2 packages (8 ounces each) fat free cream cheese, softened
2/3 cups plus 3 tablespoons sugar, divided use
1 1/2 teaspoons vanilla extract, divided use
Eggs substitute equivalent to 3 eggs
1 cup nonfat sour cream
1 cup reduced sugar cherry pie filling (for serving)
In a mixing bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually ad egg substitute; beat till smooth. Pour into a 9-inch pie plate that has been coated with cooking spray.
Bake at 350 degrees F for 30-35 minutes or until puffy around the edges. Cool on a wire rack for 10 minutes.
Meanwhile, combine sour cream and remaining 3 tablespoons sugar and remaining 1 teaspoon vanilla.
Spoon the sour cream topping over the partially baked cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate.
Before serving, top with cherry pie filling.
From: Susan,IN - 02-06-98
Source: Taste of Home Magazine
2 packages (8 ounces each) fat free cream cheese, softened
2/3 cups plus 3 tablespoons sugar, divided use
1 1/2 teaspoons vanilla extract, divided use
Eggs substitute equivalent to 3 eggs
1 cup nonfat sour cream
1 cup reduced sugar cherry pie filling (for serving)
In a mixing bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually ad egg substitute; beat till smooth. Pour into a 9-inch pie plate that has been coated with cooking spray.
Bake at 350 degrees F for 30-35 minutes or until puffy around the edges. Cool on a wire rack for 10 minutes.
Meanwhile, combine sour cream and remaining 3 tablespoons sugar and remaining 1 teaspoon vanilla.
Spoon the sour cream topping over the partially baked cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate.
Before serving, top with cherry pie filling.
From: Susan,IN - 02-06-98
Source: Taste of Home Magazine
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