Carole Byrnes Light Cheesecake

Having long held the firm conviction that "light" and "cheesecake don't have any business in the same sentence, I must confess, this is the only cheesecake I make anymore. Not because it is light.... because it is wonderful. Despite being light.

Carole Byrnes Light Cheesecake

8 ounces cream cheese
8 ounces light cream cheese
5 eggs
1 tablespoon flour
3/4 teaspoon almond extract
16 ounces cottage cheese, whirled in processor
1 cup sugar
1/4 teaspoon salt
16 ounces sour cream
1/2 teaspoon vanilla
2 tablespoons sugar
2 cans pie filling of your choice

Combine softened cream cheese and cottage cheese until smooth. Add remaining ingredients and beat smooth and thick. Pour into buttered 9-10" spring-form pan. Bake 45-50 min. at 325 degrees, maybe longer. Remove and cool on rack 20 minutes. Mix sour cream and vanilla and sugar. Top and return to oven for 10 minutes. Top with pie filling using all the fruit from the second can, but not all the sauce.