Modified Caramel Cherry Cheesecake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 529.4
- Total Fat: 18.0 g
- Cholesterol: 78.1 mg
- Sodium: 371.2 mg
- Total Carbs: 85.5 g
- Dietary Fiber: 2.8 g
- Protein: 10.0 g
View full nutritional breakdown of Modified Caramel Cherry Cheesecake calories by ingredient
Number of Servings: 8
Ingredients
-
Pie crust, graham cracker, 1 pie shell (9" dia)
Sweet Cherries, 6 cup, without pits
Granulated Sugar, 1 cup
Cornstarch, .1875 cup
Low fat cream cheese, 453.5 grams
Granulated Sugar, .5 cup
Vanilla Extract, .25 tsp
Egg, fresh, 2 large
caramel topping, 4 tbsp
Directions
Preheat the oven to 350 degrees F.
Prepare filling: Combine crushed cherries and 1 cup of sugar in a large bowl; toss well to coat. Let stand for 5 minutes. Transfer the fruit mixture to a colander set over a medium bowl and let drain for 30 minutes. Pour the collected juice into a small saucepan. Return the fruit to the large bowl. Bring the juice to a boil over high heat and cook, gently swirling the pan, until reduced, syrupy and slightly darkened in color, 3 to 4 minutes. Add the syrup to the fruit along with cornstarch; gently toss until the cornstarch is completely dissolved. Reserve 3/4 cup of filling. Pour finalized product into the crust.
Beat together the low fat cream cheese, 1/2c sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the cherry-caramel mixture over the top of the cheesecake and spread evenly.
Refrigerate the cake until ready to serve.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user XPLIZITAZN08.
Prepare filling: Combine crushed cherries and 1 cup of sugar in a large bowl; toss well to coat. Let stand for 5 minutes. Transfer the fruit mixture to a colander set over a medium bowl and let drain for 30 minutes. Pour the collected juice into a small saucepan. Return the fruit to the large bowl. Bring the juice to a boil over high heat and cook, gently swirling the pan, until reduced, syrupy and slightly darkened in color, 3 to 4 minutes. Add the syrup to the fruit along with cornstarch; gently toss until the cornstarch is completely dissolved. Reserve 3/4 cup of filling. Pour finalized product into the crust.
Beat together the low fat cream cheese, 1/2c sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the cherry-caramel mixture over the top of the cheesecake and spread evenly.
Refrigerate the cake until ready to serve.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user XPLIZITAZN08.