Ingredients
1/2
cup graham cracker crumbs
1
(8-oz.) pkg. 1/3-less-fat cream cheese (Neufchatel), softened
1
(8-oz.) pkg. fat-free cream cheese, softened
1/2
cup sugar
2
tablespoons all-purpose flour
1/2
teaspoon almond extract
1/2
teaspoon vanilla
2
eggs
1/2
cup nonfat sour cream
1
(21-oz.) can raspberry pie filling
Preparation
Heat oven to 300°F. Generously spray 9-inch glass pie pan with nonstick cooking spray. Press graham crackers crumbs in bottom only of pan.
In large bowl, combine cream cheeses, sugar, flour, almond extract and vanilla; beat until smooth. Add eggs 1 at a time, beating until well mixed. Stir in sour cream. Pour into crust-lined pan.
Place cheesecake on middle rack in oven. Fill 13x9-inch pan with 1 inch of water. Place on oven rack below cheesecake. Bake at 300°F. for 45 to 55 minutes or until center is set. Cool 45 minutes or until completely cooled. Refrigerate 1 to 2 hours or until cheesecake is chilled.
To serve, cut cheesecake into wedges; place on individual plates. Top each serving with pie filling. Store in refrigerator.
