Cheesecake Pie With Berries

Name: Cheesecake Pie With Berries
Ingredients: 1 1/2 cups pecan halves; 1/4 teaspoon salt; 5 tablespoons sugar, divided; 3 tablespoons unsalted butter, melted; Cooking spray; 1 (8-ounce) block 1/3-less-fat cream cheese, softened; 1 teaspoon vanilla extract; 1 teaspoon grated lemon rind; 1 tablespoon fresh lemon juice; 1 (12-ounce) container frozen fat-free whipped topping, thawed; 2 cups sliced strawberries

11 ingredients

6 steps

Ingredients

1 1/2 cups pecan halves
1/4 teaspoon salt
5 tablespoons sugar, divided
3 tablespoons unsalted butter, melted
Cooking spray
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 (12-ounce) container frozen fat-free whipped topping, thawed
2 cups sliced strawberries

Directions

1

Preheat oven to 350°.
2

Place pecans, salt, and 1 tablespoon sugar in a food processor; pulse 15 times or until mixture resembles coarse meal. Add butter; pulse 5 times or until combined. Pat mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray.
3

Bake at 350° for 15 minutes or until lightly browned. Cool crust completely in dish on a wire rack.
4

Beat cream cheese, remaining 1/4 cup sugar, and vanilla with a mixer at medium speed until smooth. Add lemon rind and lemon juice; beat well. Fold in one-fourth of whipped topping. Fold in remaining topping. Spoon filling into prepared crust. Cover with plastic wrap, and freeze 8 hours or until firm.
5

Let pie stand at room temperature 10 minutes before serving. Cut into wedges, and top with berries.
6

We opted to use 1/3-less-fat cream cheese over a fat-free variety because the extra fat made the texture smoother and creamier.