Cherry Cheesecake Recipe

Name: Cherry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 3/4 cup graham cracker crumbs; 2 tablespoons sugar; 2 tablespoons reduced-calorie stick margarine, melted; 2/3 cup sugar; 1/3 cup all-purpose flour; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 (8-ounce) block 1/3-less-fat cream cheese (Neufchatel); 1 (8-ounce) tub fat-free cream cheese; 2 large eggs; 1/2 cup fat-free milk; 1/3 cup fat-free sour cream; 3 large egg whites; 1/4 cup sugar; 1 (20-ounce) can light cherry pie filling

Servings: persons

Cooking spray
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons reduced-calorie stick margarine, melted
2/3 cup sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese (Neufchatel)
1 (8-ounce) tub fat-free cream cheese
2 large eggs
1/2 cup fat-free milk
1/3 cup fat-free sour cream
3 large egg whites
1/4 cup sugar
1 (20-ounce) can light cherry pie filling

1
Preheat oven to 300u00b0.
2
Coat a 9-inch springform pan with cooking spray. Combine crumbs, 2 tablespoons sugar, and margarine. Firmly press crumb mixture into bottom and 2 inches up sides of pan.
3
Combine 2/3 cup sugar, flour, and next 5 ingredients (flour through eggs) in a large bowl; beat at high speed of a mixer until smooth. Add milk and sour cream to cheese mixture; beat until smooth.
4
Beat egg whites (at room temperature) at high speed of a mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form using clean, dry beaters. Gently fold egg white mixture into cheese mixture.
5
Pour into prepared pan. Bake at 300u00b0 for 55 minutes or until almost set. Remove from oven, and cool completely on a wire rack; cover and chill 8 hours. Top with pie filling.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cooking spray, 3/4 cup graham cracker crumbs, 2 tablespoons sugar, 2 tablespoons reduced-calorie stick margarine, melted, and more.

Yes, Cherry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions