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- 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
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.