Cherry Cheesecake - Reduced Fat
- 1 reduced fat graham cracker crust
- 1 (14 ounce) can fat-free sweetened condensed milk
- 2 (8 ounce) packages neufchatel cheese, softened at room temperature
- 2 tablespoons cornstarch
- 2 eggs
- 12 cup Egg Beaters egg substitute
- 1 teaspoon vanilla
- 1 (21 ounce) can light cherry pie filling
- Preheat oven to 350 degrees.
- Using a stand mixer, combine milk and cream cheese on low to medium-low speed until smooth.
- Sprinkle in cornstarch making sure it is evenly distributed.
- Add eggs, egg beaters and vanilla and combine on low speed until smooth - scraping down side if necessary.
- Pour into pie crust, but don't go over the edge (it will puff) and bake for 40-45 minutes until edges are just brown or tiny cracks appear on edges of cake and center does not jiggle when you shake the pan.
- Don't open the oven door more than necessary!
- IF you have extra filling (I usually do), spray ramekin with non-stick spray and bake 40 minutes, checking every 5 minutes after 30 minutes has gone by.
- Turn off oven and prop door open and allow cheesecake to cool for 30-45 minutes in oven.
- Then cool on wire rack completely.
- Cool another 2 hours in fridge, top with light cherry pie filling before serving.
- Store in fridge.
graham cracker crust, condensed milk, neufchatel cheese, cornstarch, eggs, egg beaters, vanilla, light cherry pie filling
Taken from www.food.com/recipe/cherry-cheesecake-reduced-fat-349152 (may not work)