Fudgy Cheesecake with Cherry Sauce

FUDGY CHEESECAKE WITH CHERRY SAUCE

Active Time : 1 Hour 0 Minutes

Total Time : 1 Hour 0 Minutes

Serves : 12

INGREDIENTS

PAM® Baking Spray
3 3 cookies = about 2 tbsp crumbs chocolate wafer cookies, finely crushed
1 can (16 oz each) water-packed pitted tart red cherries, undrained
2 pkgs (8 oz each) Neufchatel cheese, reduced-fat cream cheese, softened
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 cup vanilla lowfat yogurt
1/4 cup Egg Beaters® Original
2 tablespoons Egg Beaters® 100% Liquid Egg Whites
2 tablespoons all-purpose flour
1 tablespoon cornstarch
Reddi-wip® Fat Free Dairy Whipped Topping, optional

DIRECTIONS

Preheat oven to 325°F. Spray 8-inch springform pan with baking spray. Sprinkle wafer crumbs evenly onto bottom and up side of pan; set aside. Drain cherries, reserving 1/2 cup of the liquid. Set aside.

Beat Neufchatel cheese, 1/2 cup sugar and the cocoa powder in medium bowl with electric mixer on medium speed until well blended. Add yogurt, Egg Beaters Egg Product and Egg Whites and the flour; beat until well blended. Pour into prepared pan.

Bake 45 minutes, or until center is almost set. Run knife or metal spatula around rim of pan to loosen cheesecake; cool before removing rim of pan. Refrigerate at least 4 hours or until chilled. Cut into 12 slices.

Combine the 1/2 cup reserved cherry liquid, 6 tablespoons sugar and the cornstarch in small saucepan. Cook over medium heat 2 to 4 minutes, or until mixture is thickened and translucent, stirring constantly. Gently stir in cherries. Serve warm or chilled spooned over the cheesecake slices. And top with a serving of Reddi-wip just before serving, if desired.

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