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24 servings, 1 square (99 g) each
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Prepare batter as directed, using 3 eggs, reducing cream cheese to 3 pkg. (250 g each) and reducing sugar and sour cream to 3/4 cup each. (Keep measures of all remaining ingredients the same.) Pour over prepared crust in foil-lined 9-inch square pan. Or, pour over crust in 9-inch springform pan. Bake and refrigerate as directed.
Omit cherry pie filling. Prepare and refrigerate cheesecake as directed. Top with 2 cups mixed berries. Melt 2 Tbsp. strawberry jelly; brush over berries.
Save 50 calories and 5g of total fat, including 3g of saturated fat, per serving by preparing with non-hydrogenated margarine, Philadelphia Light Brick Cream Cheese Spread, light sour cream and light cherry pie filling.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My go-to Cheesecake :)
I have baked this cake yesterday for a friends' birthday and everybody was delighted. One of the best cheesecakes I have had. I have replaced the can of cherry pie filling with a fresh strawberry sauce. Will definetly do it more often. Thank you.