Cherry Cheesecake Made Over

This delicious cheesecake dessert recipe can fit into a smart eating plan. A cinnamon graham crust is topped with creamy cheesecake and a tart cherry topping.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 2 HONEY MAID Cinnamon Graham s, finely crushed (about 1/3 cup)
  • 2 cups reduced-fat cottage cheese
  • 1 pkg. (8 oz.) Neufchatel cheese, softened
  • ½ cup plain nonfat yogurt
  • 2 Tbsp. flour
  • 1 tsp. vanilla
  • 3 Tbsp. sugar, divided
  • 1 whole egg
  • 2 egg white s
  • 2 tsp. instant tapioca
  • 1 cup canned pitted tart cherries in water, drained with liquid reserved

Nutrition facts

Recipe Tips

1

Heat oven to 325ºF.

2

Sprinkle graham crumbs onto bottom of 9-inch springform pan.

3

Process cottage cheese in food processor until smooth. Add Neufchatel, yogurt, flour, vanilla and 2 Tbsp. of the sugar; process until well blended. Add whole egg, and egg whites 1 at a time, pulsing after each addition just until blended. Pour over crumbs.

4

Bake 40 to 45 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool 1 hour before removing rim.

5

Refrigerate cheesecake 4 hours. Meanwhile, bring 1/3 cup reserved cherry liquid, tapioca and remaining sugar to boil in large saucepan on medium-high heat, stirring constantly. Simmer on medium-low heat 2 min. or until thickened, stirring constantly. Gently stir in cherries. Refrigerate until ready to use.

6

Spoon cherry sauce over cheesecake just before serving.

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