Brown Sugar Cheesecake with Cranberry Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Thick cranberry sauce lends brilliant color and sweet-tart taste to this rich cheesecake. Ingredients:
1 3/4 cups gingersnap crumbs (about 30 cookies, finely crushed) |
2 tablespoons butter, melted |
1 tablespoon fat-free milk |
cooking spray |
2 cups (1 pound) 1/3-less-fat cream cheese |
1 cup (8 ounces) fat-free cream cheese |
1/2 cup packed dark brown sugar |
1/4 cup granulated sugar |
1.3 ounces cake flour (about 1/3 cup) |
2 large eggs |
1/2 cup reduced-fat sour cream |
2 tablespoons maple syrup |
1 tablespoon vanilla extract |
2 cups fresh cranberries (about 8 ounces) |
1 cup shredded peeled ripe pear (1 medium) |
1/2 cup packed dark brown sugar |
3/4 cup fresh orange juice (about 3 oranges) |
1/4 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 400°.
2. To prepare cheesecake, combine gingersnap crumbs, butter, and milk in a medium bowl; stir with a fork. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 3 minutes; cool on a wire rack. Reduce oven temperature to 325°.
3. Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugars, beating until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Add sour cream, syrup, and vanilla; beat well. Pour cheese mixture into crust. Bake at 325° for 40 minutes or until cheesecake center barely moves when pan is touched. Turn oven off. Remove cheesecake; run a knife around outside edge. Return cheesecake to oven, and partially open oven door. Cool cheesecake 1 hour in oven. Remove from oven; cool completely on a wire rack. Cover and chill at least 8 hours.
4. To prepare compote, combine cranberries and remaining ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 5 minutes or until the cranberries pop, stirring frequently. Cool to room temperature, and serve over cheesecake.
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