Makeover Cherry-Topped Cheesecake

16 ingredients
7 steps

Ingredients

  • 3/4 cup graham cracker crumbs
  • 1/3 cup crushed gingersnap cookies (about 8 cookies)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1 cup half-and-half cream
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons lemon juice
  • 3 tablespoons orange juice
  • 2 large eggs, lightly beaten
  • 1 can (20 ounces) reduced-sugar cherry pie filling
  • 1 cup reduced-fat sour cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract

Directions

  1. 1
    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. Place pan on a
  2. 2
    . Bake at 350° for 10 minutes. Cool on a wire rack.
  3. 3
    In a large bowl, beat the cream cheese, cream, sugar, flour and salt until smooth. Beat in juices until blended. Add eggs; beat on low speed just until combined. Pour over crust. Return pan to
  4. 4
    .
  5. 5
    Bake for 35-45 minutes or until center is almost set. Meanwhile, combine topping ingredients. Gently spread over cheesecake; bake 10 minutes longer.
  6. 6
    Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  7. 7
    Refrigerate overnight.

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