Easiest Cherry Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups crushed graham crackers
• 2 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar substitute

For the Cheesecake Filling:

• 24 oz fat-free cream cheese, softened
• 2/3 cup granulated sugar substitute
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup fat-free sour cream
• 1/4 cup fat-free Greek yogurt

For the Cherry Topping:

• 2 cups fresh or frozen cherries, pitted
• 1/4 cup granulated sugar substitute
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon lemon juice

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar substitute until well mixed. Press the mixture into the bottom of a 9-inch springform pan, forming an even crust. Bake for 10 minutes, then remove from the oven and let cool.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese and sugar substitute until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and Greek yogurt until fully combined and smooth.
3. Bake the Cheesecake:
   • Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet to catch any potential drips and bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
4. Chill the Cheesecake:
   • Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set.
5. Prepare the Cherry Topping:
   • In a saucepan, combine the cherries, sugar substitute, and lemon juice over medium heat. In a small bowl, mix the cornstarch and water until smooth, then add it to the cherry mixture. Cook, stirring frequently, until the cherries release their juices and the mixture thickens into a syrupy consistency. Remove from heat and let cool.
6. Assemble and Serve:
   • Once the cheesecake is chilled and set, carefully remove it from the springform pan and place it on a serving plate. Pour the cherry topping over the cheesecake, spreading it evenly. Slice and serve chilled.

Nutritional Information:

• Serving Size: 1 slice (1/12 of cheesecake)
• Calories: 150
• Total Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 50mg
• Sodium: 250mg
• Total Carbohydrates: 20g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 10g