Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/3 | cups, crushed | Graham Cracker Crumbs | 4 | tablespoons | Butter, light, Land o lakes | 32 | tablespoons | Cheese, cream, low fat ( 4 8oz. Packages) | 2/3 | cup | sugar | 1/4 | cup | splenda no-calorie sweetener | 1 | tablespoon | lemon juice | 4 | large | eggs- room temperature | 3 | tablespoons | all-purpose flour | 1/2 | cup | fat free sour cream | 1/2 | teaspoon | Pure vanilla extract | 1 | can (21 oz) | cherry pie filling |
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Steps
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Sequence
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Step
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| 1 | Preheat Oven to 325. For crust, melt 3 tablespoons butter on high 30 seconds or until melted; add cookie crumbs and mix well. | 2 | Using Pastry Brush, brush sides of a Springform Pan with remaining 1 tablespoon softened butter. Add crumb mixture. Tilt pan to lightly coat sides with crumb mixture. Press remaining loose crumb mixture into bottom of pan. Bake 8 minutes. | 3 | For filling, place cream cheese in mixing bowl. Add sugar, flour, lemon juice. Beat at medium speed of electric mixer 3 minutes until well blended. Add egg; mix at low speed 2 minutes. Blend in sour cream and vanilla using scraper. | 4 | Pour filling into crust. Bake 55-60 minutes or until center appears nearly set when gently shaken. Remove from oven to cooling rack. Immediately run a knife around sides of cake to loosen from pan. Cool completely. | 5 | Release collar from pan. Refrigerate at least 4 hours or overnight. To serve, top with pie filling, if desired. Cut into wedges. |
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