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Fudgy Cheesecake with Cherry Sauce

Active Time: 1 Hour 0 Minutes

Total Time: 1 Hour 0 Minutes

Serves: 12


Fudgy Cheesecake with Cherry Sauce


  • 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.


Serving Size: 12 servings (1 topped slice each)
  • Calories 206kcal -
  • Total Fat 10g -
  • Saturated Fat 5g -
  • Cholesterol 29mg -
  • Sodium 167mg -
  • Carbohydrates 26g -
  • Fiber 1g -
  • Protein 6g -