Two-Step Cheesecake
Yield
1 cakePrep
30 minCook
0 minReady
4 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese (nonfat)
|
|
| ⅓ | cups |
sugar
|
|
| 8 | ounces |
whipped topping, prepared
|
|
| 1 | each |
graham cracker pie crust
9 inch |
*
|
| 1 ½ | cups |
cherry pie filling
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese (nonfat)
|
|
| 79 | ml |
sugar
|
|
| 231.2 | ml/g |
whipped topping, prepared
|
|
| 1 | each |
graham cracker pie crust
9 inch |
*
|
| 355 | ml |
cherry pie filling
|
*
|
Directions
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer at high speed until smooth.
Gently stir in whipped topping.
Spoon into crust.
Refrigerate 3 hours or until set.
Spread pie filling evenly over top of pie.
Store leftover cheesecake in refrigertor.
