Cherry Cheesecake

By cmschnettler

Ingredients

• 1 can cherry-pie filling
• Half a 14-ounce box graham crackers, preferably whole-wheat
• 1/2 cup chopped pecans, toasted (see Tips)
• 1/3 cup canola oil
• 2 8-ounce packages reduced-fat cream cheese (Neufchâtel), softened
• 2 cups nonfat plain or vanilla Greek yogurt
• 6 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract

Details

Servings 12
Preparation time 40mins
Cooking time 220mins
Adapted from eatingwell.com

Preparation

Step 1

Process graham crackers in a food processor until finely ground. Add pecans and pulse until finely chopped. Transfer to a bowl; stir in the remaining 1/4 cup sugar. Drizzle with oil and stir to combine. Press into the bottom of a 9-by-13-inch baking dish.

Beat cream cheese, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer until smooth, scraping down the sides as necessary. Spread over the crust. Spoon the cherry pie filling over the top. Cover and refrigerate until cold, about 3 hours.

348 calories/serving