Looking for refrigerated dessert? Then check out this delicious low-fat cheesecake topped with raspberry pie filling.
Raspberry-Topped Low-Fat Cheesecake
- Prep Time 15 min
- Total 2 hr 55 min
- Ingredients 10
- Servings 8
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
Instructions
-
Step1Heat oven to 300°F. Generously spray 9-inch glass pie pan with nonstick cooking spray. Press graham crackers crumbs in bottom only of pan.
-
Step2In 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.
-
Step3Place 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.
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Step4To serve, cut cheesecake into wedges; place on individual plates. Top each serving with pie filling. Store in refrigerator.
Nutrition
300
Calories
9g
Total Fat
11g
Protein
43g
Total Carbohydrate
32g
Sugars
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;Tips from the
Pillsbury Kitchens
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