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:

Ingredient list

2 HONEY MAID Cinnamon Grahams, 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 whites
2 tsp. instant tapioca
1 cup canned pitted tart cherries in water, drained with liquid reserved

Nutrition factsNutrition information

Recipe Tips

Heat oven to 325ºF.

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

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.

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.

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.

Spoon cherry sauce over cheesecake just before serving.