Now here’s proof that NOTHING is off-limits when you make smart substitutions! You can have your cheesecake and eat it too when you use ingredients like fat-free cream cheese and low-fat graham crackers. Make this delicious dessert for your family and feel good about making them happy and healthy all at the same time!

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Check out how this cheesecake compares to the store-bought brands:

Tricked Out Cherry Cheesecake
Serves 12

INGREDIENTS

Crust:
12 full sheets of low-fat graham crackers
3 no-calorie sweetener packets
¼ teaspoon “Butter, Vanilla, And Nut” flavoring*
1/3 cup + 1 tablespoon fat free butter substitute (squeeze bottle)

Batter:
36 ounces fat free cream cheese (Not the tub kind). Bring cream cheese to room temperature.
¾ cup + 2 tablespoons no-calorie sweetener (for baking, use the bulked up baking granules, not the packets)
1 teaspoon vanilla extract
1 teaspoon “Butter, Vanilla, And Nut” flavoring*
3 tablespoons cornstarch
½ cup yellow egg substitute
8 ounces fat free or light sour cream
Topping:
1½ cups no sugar added cherry pie filling

*This is the name of my favorite flavoring but you can use regular vanilla extract or any flavoring/extract of your choice

INSTRUCTIONS

1. Preheat convection oven to 350 degrees.

2. Evenly coat a 9.5-inch Springform Pan with nonstick cooking spray.

3. Put graham crackers in a food processor and pulse it to a crumb.

4. Add the van/butter/nut flavoring, no-calorie sugar packets, and butter substitute, to the crumbles and pulse until the mixture clumps together and is wet throughout.

5. Pour the mixture into the bottom of the Springform Pan and, taking your time, press the crust down tightly over the whole bottom and about 1/4 inch up the sides of the pan.

6. Bake for 7 minutes, remove and cool on counter until ready for use.

7. Reduce oven temp to 325 degrees.

8. Place a large pan of water on the bottom rung of the oven.

9. Make the filling in an electric mixer with the paddle attachment. Start by putting the cream cheese into the bowl and blend until smooth.

10. Add the no-calorie sweetener baking granules.

11. Scrape the sides of the bowl after adding each ingredient.

12. Add the other filling ingredients and continue to mix. Add the sour cream last.

13. Add the strained sour cream. Mix on low until the lumps are gone and the mixture is smooth. Don’t over mix.

14. Pour the filling over the crust.

15. Using a chopstick of knife, make a few big “s” or figure eights through the mixture to reduce any big pockets of air that could make it crack as it cooks.

16. Place the Springform pan on the middle rung of the oven (with pan of water already on lowest rung). Bake for 30 minutes and then turn pan. Bake for another 25 minutes.

17. Turn off the oven and open oven door slightly. Allow the cake to cool in the oven for 40-60 minutes. Then remove and let sit on a rack near the oven for 10 minutes. After, run a sharp knife along the sides of the pan to make sure the cake is not sticking and can pull away from the sides as it cools in the refrigerator (covered) overnight.

18. The next day, remove the side of the pan. Use a paper towel to dab up any moisture that may have accumulated on top.

19. Cut the cake (using waxed dental floss for even, clean cuts).

20. Top the cake with cherry pie filling before serving.