Low Fat Cherry Cheesecake Pudding Pie Recipes

LOW-FAT CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
• Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
• Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
• Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
• Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

LOW-FAT CHEESECAKE

Steps:

• In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.

CHERRY CHEESECAKE PIE

Steps:

• In a medium bowl, beat cream cheese until fluffy. Add condensed milk and mix thoroughly. Stir in lemon juice and vanilla.
• Pour into crust. Chill 2 hours. Top with cherry or other pie filling before serving. Refrigerate.

CHERRY CREAM CHEESE PIE

Steps:

• Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
• Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.

LOW-FAT CHERRY CHEESECAKE PUDDING PIE

Steps:

• Spoon half of the pie filling into crust.
• In a mixing bowl, combine milk, and pudding mixes. Mix until smooth.
• Fold in whipped topping.
• Spoon mixture over pie filling in crust.
• Refrigerate three hours or until set.
• Top with remaining pie filling.
• You can sprinkle with some shaved chocolate for a nice effect.

LOW FAT CHERRY CHEESECAKE

Steps:

• Preheat oven to 350.
• Mix first 7 ingredients in blender.
• Pour into pie crust.
• Bake 30 minutes until set.
• Refrigerate overnight. (At least 4 hours).
• Spread cherry pie filling on top just before serving.

LOW FAT CHERRY CREAM CHEESE PIE

Steps:

• 1. In a bowl cream together 1/2 of the evaporated milk and the cream cheese and the almond extract.
• 2. In another bowl or a blender (I prefer a blender on puree) mix together the cherries and the rest of the evaporated milk, until light and airy. Add the cherry mixture to the cream cheese mixture (mixing a low speed increasing speed until well mixed.)
• 3. Slowly add the 2 boxes of vanilla pudding using the 2% milk to keep a consistency that will be light and fluffy. (Usually mix another 2 minutes.)
• 4. Add to pie shells, refrigerate at least 4 hours, and then serve with favorite topping.

EASY CHERRY CHEESECAKE DESSERT

Steps:

• Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended.
• Spoon evenly into 4 dessert dishes; cover. Refrigerate at least 1 hour.
• Top each dessert with 1 Tbsp. of the pie filling before serving.