Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream Cheese | 1 oz (28g) | 99 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pie Filling | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 pkg light brick-style cream cheese (250 g each)
- 1 cup granulated sugar
- 1 tbsp finely grated lemon peel
- 1 tsp vanilla
- 3 eggs
- 1/2 cup graham wafer crumbs
- 1 cup cherry pie filling
- =
Directions
Preheat oven to 350F. In a large mixing bowl, combine cream cheese, sugar, lemon peel and vanilla. Beat on low until mixture is very smooth. Add eggs and blend well. Scrape mixture into a 9-in (23-cm) pie plate that has been sprayed with vegetable oil. Sprinkle crumbs evenly over top. Bake for 30 minutes; cool in oven with door set ajar for 30 minutes. Refrigerate for at least 4 hours or overnight. Slice and serve each portion topped with 2 tbsp light cherry pie filling. 268 calories, 7g protein, 12g fat, 35g carb.