CHARLESTON, W.Va. -- Who doesn't welcome cheesecake when faced with dessert decisions? No second-guessing there.
That's the cue for today's rosy-hued cheesecake to make its grand entrance. In this recipe, you still see half and half and sugar, but the ingredients have been modified from the original.
The crust has been reduced to cover just the bottom of the pan, not up the sides, the half and half is a step down from heavy cream and the sugar amount has been cut.
While we have cream cheese in sight, have you read the label on the fat-free? I decided one day to see just what the ingredients were.
The fat-free seems to contain everything except cream cheese. It even has sugar -- something the regular and light doesn't have. As a result, I don't go lower than Neufchatel (one-third fewer calories).
Lighter ingredients are incorporated where possible in the cheesecake without damage to the dish's integrity.
As an alternative to stirring the pie filling into the sour cream mixture and baking, set aside the pie filling and combine the sour cream, sugar and vanilla. Spread the sour cream mixture over the cheesecake and bake as directed. Then before serving, top with the cherry pie filling.
Cheery Cherry Cheesecake
Makes 1 cheesecake.
3/4 cup graham cracker crumbs
1/3 cup crushed gingersnaps
2 tablespoons sugar (optional)
2 tablespoons Smart Balance buttery spread, melted
2 8-ounce packages reduced-fat cream cheese (Neufchatel)
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt