Ingredients:
For the Crust:
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1 1/2 cups graham cracker crumbs (use reduced-fat if available)
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3 tablespoons melted butter (unsalted)
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For the Cheesecake Filling:
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3 cups fat-free cream cheese, softened
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1 cup non-fat Greek yogurt
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1 cup granulated sugar substitute (such as Stevia or Monk Fruit)
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3 large eggs
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1 teaspoon vanilla extract
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1/4 cup all-purpose flour
For the Topping:
- 1 can (about 21 ounces) sugar-free cherry pie filling
Instructions:
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Preheat the Oven: Preheat your oven to 325°F (163°C).
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Prepare the Crust: In a bowl, combine the graham cracker crumbs with melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Make sure it is evenly distributed.
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Prepare the Cheesecake Filling: a. In a large mixing bowl, beat the cream cheese until smooth. b. Add the Greek yogurt, sugar substitute, eggs, vanilla extract, and flour. Mix until well combined and smooth.
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Assemble and Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
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Bake: Place the springform pan in the preheated oven and bake for about 50-60 minutes or until the center is set. You can do the toothpick test – insert a toothpick into the center, and if it comes out clean, the cheesecake is done.
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Cooling: Allow the cheesecake to cool in the pan for about 15-20 minutes, then run a knife around the edge to loosen it. Let it cool completely before refrigerating.
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Chill: Refrigerate the cheesecake for at least 4 hours or overnight for best results.
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Top with Cherry Pie Filling: Once chilled, spread the sugar-free cherry pie filling evenly over the top of the cheesecake.
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Serve: Slice and serve the cheesecake, and enjoy your delicious Weight Watchers-friendly dessert!