Makeover Cherry-Topped Cheesecake

Name: Makeover Cherry-Topped Cheesecake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 16
Cuisine: Global
Ingredients: 2 Tbsps butter, melted; 567 grams can reduced-sugar cherry pie filling; 2 eggs, lightly beaten; 2 Tbsps all-purpose flour; 79 milliliters crushed gingersnap cookies (about 8 cookies); 177 milliliters graham cracker crumbs; 237 milliliters half-and-half cream; 3 Tbsps lemon juice; 454 grams packages each) reduced-fat cream cheese; 227 grams cup reduced-fat sour cream; 3 Tbsps orange juice; 1 teaspoons salt; 2 Tbsps sugar; 1 teaspoons vanilla extract

Makeover Cherry-Topped Cheesecake takes about 1 hour and 20 minutes from beginning to end. This dessert has 195 calories, 5g of protein, and 10g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 16. Not This recipe from Taste of Home requires graham cracker crumbs, sugar, half-and-half cream, and orange juice. Users who liked this recipe also liked Makeover Tater-Topped Casserole, Makeover Streusel-Topped Sweet Potatoes, and Makeover Crumb-Topped Chocolate Cake.

Instructions

In a small bowl, combine the cracker crumbs, crushed cookies, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray.

Ingredients you will need

Cracker Crumbs

Cooking Spray

Butter

Sugar

Equipment you will use

Springform Pan

Bowl

Place pan on a baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Bake at 350° for 10 minutes. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

In a large bowl, beat the cream cheese, cream, sugar, flour and salt until smooth. Beat in juices until blended.

Ingredients you will need

Cream Cheese

Cream

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Add eggs; beat on low speed just until combined.

Ingredients you will need

Egg

Pour over crust. Return pan to baking sheet.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Frying Pan

Bake for 35-45 minutes or until center is almost set. Meanwhile, combine topping ingredients. Gently spread over cheesecake; bake 10 minutes longer.

Ingredients you will need

Spread

Equipment you will use

Oven

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Equipment you will use

Wire Rack

Knife

Frying Pan

Refrigerate overnight.

Equipment

Ingredients

Servings:

2Tbsps

butter, melted 567grams

can reduced-sugar cherry pie filling 2

eggs, lightly beaten 2Tbsps

all-purpose flour 79milliliters

crushed gingersnap cookies (about 8 cookies)177milliliters

graham cracker crumbs 237milliliters

half-and-half cream 3Tbsps

lemon juice 454grams

packages each) reduced-fat cream cheese 227grams

cup reduced-fat sour cream 3Tbsps

orange juice 1teaspoons

salt 2Tbsps

sugar 1teaspoons

vanilla extract

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Snake River Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Snake River Late Harvest Riesling

Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.