Ingredients Jump to Instructions ↓

  1. 2 packages (8 ounces each ) fat-free cream cheese, softened

  2. 2/3 cup plus 3 tablespoons sugar, divided

  3. 1-1/2 teaspoons vanilla extract, divided

  4. 3/4 cup egg substitute

  5. 1 cup (8 ounces) BREAKSTONE'S® Fat-Free Sour Cream

  6. 1 cup reduced-sugar cherry pie filling

Instructions Jump to Ingredients ↑

  1. In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. Before serving, top each serving with 2 tablespoons cherry pie filling. Yield: 8 servings.


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