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Ingredientes
- crust:
- 1 c. Graham-cracker crumbs,
- 3 Tbsp. Sugar
- 1/4 tsp Cinnamon
- 3 Tbsp. Butter filling:
- 3 pkt Cream cheese (8 ounce)each, at room temperature
- 2 tsp Grated fresh lemon peel
- 5 lrg Large eggs
- 1 c. Sugar
- 1/4 tsp Salt creamy topping:
- 1 1/2 c. Lowfat sour cream
- 2 Tbsp. Sugar
- 1/2 tsp Vanilla
- 1 can Cherry pie filling
Direcciones
- CRUST: Lightly grease bottom and sides of a 9 inch spring-form pan. Mix crumbs, sugar and cinnamon in a small bowl. Add in butter, stir till blended.
- Press proportionately over bottom and 2 inches up the sides of prepared pan.
- Chill while preparing filling.
- FILLING: Heat oven to 350'F. Beat cream cheese and lemon peel in large bowl of electric mixer till smooth and creamy. Add in Large eggs, sugar and salt and beat till blended, scraping down sides of bowl occasionally. Once blended, beat 10 min or possibly till mix is smooth, creamy and pale. Pour into prepared pan. Bake 50 min or possibly till cake is set and top feels hard. Remove from oven and let stand in pan on wire rack 20 min (cake will continue to set and top may crack during cooling).
- CREAMY TOPPING: With a wooden spoon beat lowfat sour cream, sugar and vanilla about 1 minute till smooth. Pour over cake and spread gently over surface.
- Return to oven and bake 10 to 12 min till set. Cold in pan on wire rack, then chill till cool or possibly up to 2 days. TO SERVE: Run knife around cake to loosen. Remove pan sides. Cake can be frzn ( leave on pan bottom), well wrapped, up to 1 month. Just before serving spoon pie filling over top.
- Makes 18 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 12 servings | |
| Calories 332 | |
| Calories from Fat 97 | 29% |
| Total Fat 10.88g | 14% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 255mg | 11% |
| Potassium 166mg | 5% |
| Total Carbs 54.33g | 14% |
| Dietary Fiber 1.2g | 4% |
| Sugars 28.43g | 19% |
| Protein 5.14g | 8% |
