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Neufchatel Cheesecake


  • 9 whole sheets low-fat cinnamon graham crackers, finely ground
  • 2 Tbsp. + 1 1/2 cups sugar
  • 2 Tbsp. butter, melted
  • 4 packages. Neufchatel cream cheese, at room temperature
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  • 1 egg + 2 egg whites
  • 1 container reduced-fat sour cream
  • 2 Tbsp. cornstarch
  • 1 tsp. vanilla, extract
  • 1 tsp. grated lemon zest
  • Canned cherry pie filling, optional


Position racks in center of lower third of oven. Place roasting pan on lower rack; fill halfway with water. Preheat oven to 325 degrees F.

Coat springform pan with cooking spray. Combine crumbs with 2 Tbsp. sugar; stir in butter and 1 Tbsp. water. Press into bottom of pan. At medium high speed, beat cream cheese and remaining sugar until fluffy. Beat in egg and whites, then sour cream, cornstarch, vanilla and zest. Pour into crust.

Bake on center rack 1 hour or until center jiggles slightly when pan is shaken. Turn oven off. Let stand in oven with door closed 30 minutes. Run knife around edge. Cool. Refrigerate at least 8 hours. If desired, top with filling.

By Robin from Washington, IA


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