CHERRY CHEESECAKE COBBLER

 

1 brick (8-oz) low-fat cream cheese, softened

1/3 cup Splenda granular
1/3 cup white whole-wheat flour
1 large egg
1 tsp vanilla
1/4 tsp almond extract
1 can (15-oz) dark cherries, drained
1 can (21-oz) no sugar added cherry pie filling
1/4 cup butter, melted and divided
20 sugar-free vanilla wafers, crushed

Preheat oven to 350 degrees.
Lightly oil a 9-inch deep-dish pie plate; set aside.

With an electric mixer, beat the cream cheese, Splenda, and flour at low speed to combine. Add the egg, vanilla and almond extracts; beat until smooth. Set mixture aside.

In a large saucepan, combine the cherries, pie filling, and 2 tablespoons of the butter; cook over medium heat, stirring often, for 5 minutes or until heated through.  Spoon the mixture into prepared pie plate. Spoon the cream cheese mixture evenly over the cherry mixture.

Combine the vanilla wafer crumbs and the remaining butter. Sprinkle mixture evenly over the cream cheese mixture.

Bake at 350 degrees for 30 minutes or until golden brown and set.

Allow to stand at least 15 minutes before serving.

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