Apple Cinnamon Cheesecake (Light)

21 ingredients
5 steps

Ingredients

  • CRUST
  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 tablespoon melted margarine
  • 1/2 teaspoon cinnamon
  • CAKE
  • 1 cup light ricotta cheese
  • 1 cup 1% fat cottage cheese
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1 egg
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 1/2 cup peeled diced apple
  • TOPPING
  • 1 cup light sour cream (1%)
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 tablespoon toasted sliced almonds

Directions

  1. 1
    Preheat oven to 350° F (180° C).
  2. 2
    Spray an 8-inch (2 L) springform pan with vegetable spray.
  3. 3
    In bowl, combine graham cracker crumbs, sugar, water, margarine and cinnamon; mix well. Press onto bottom and sides of springform pan; refrigerate.
  4. 4
    Put ricotta cheese, cottage cheese, sugar, 2 tbsp of the flour, egg, 1 tsp of the cinnamon, vanilla and almond extract in food processor; process until smooth. In small bowl, combine remaining 1 tbsp flour and remaining 1 tsp cinnamon with apples. Stir apple mixture into batter. Pour into pan and bake for 25 minutes or until set around edges but still slightly loose at center.
  5. 5
    Meanwhile, in small bowl, stir together sour cream, sugar and vanilla; pour over cheesecake and sprinkle with nuts. Return to oven and bake for 10 minutes longer. Topping will be loose. Let cool and refrigerate for 3 hours or overnight.

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