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Raspberry-Topped Low-Fat Cheesecake

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By Pillsbury Kitchens
Updated Feb 4, 2011
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    To 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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