Low-Fat Cheesecake

A low-fat cheesecake...yummy





2 packages (8 ounce each) fat-free cream cheese, softened

2/3 cup plus 3 TBLS sugar, divided

1-1/2 teaspoons vanilla extract, divided

Egg substitute equivalent to 3 eggs

1 cup (8 ounce) nonfat sour cream

1 cup reduced-sugar pie filling (cherry, blueberry, or strawberry)



In a mixing bowl, beat cream cheese, 2/3 cup of 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 non-stick cooking spray. Bake at 350 degrees 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 and bake an additional 15 minutes longer. Cool completely on wire rack. Refridgerate. Before serving, top each serving with 2 Tbls of pie filling.