Creamy Cranberry Cheesecake |
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Prep Time: 40 Minutes Cook Time: 65 Minutes |
Ready In: 105 Minutes Servings: 16 |
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This creamy cheesecake is perfect for holiday desserts. The colorful topping is so good that I prepare it separately and use it as a cranberry side dish at Thanksgiving. -Mary Simonson of Kelso, Washington Ingredients:
9 whole cinnamon graham crackers, crushed |
1 tablespoon plus 1 cup sugar, divided |
1/4 cup butter, melted |
2 packages (8 ounces each) reduced-fat cream cheese, cubed |
1 package (8 ounces) fat-free cream cheese, cubed |
3/4 cup fat-free sour cream |
3 egg whites, lightly beaten |
1 tablespoon lemon juice |
2 teaspoons vanilla extract |
1 teaspoon rum extract |
topping: |
3/4 cup sugar |
1/4 cup orange juice |
2 tablespoons water |
1-1/2 teaspoons grated orange peel |
1/4 teaspoon minced fresh gingerroot |
2 cups fresh or frozen cranberries |
1/4 cup chopped pecans |
Directions:
1. Combine the cracker crumbs, 1 tablespoon sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
2. In a large bowl, beat the cream cheeses, sour cream and remaining sugar until smooth. Add egg whites; beat on low just until combined. Stir in lemon juice and extracts. Pour into crust.
3. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan.
4. Bake for 55-60 minutes or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil. Chill overnight.
5. In a small saucepan, combine the first five topping ingredients; bring to a boil. Add cranberries. Cook over medium heat until berries pop, about 10 minutes. Stir in pecans; cool. Cover and chill for at least 1 hour.
6. Spoon topping over cheesecake to within 1 in. of edges. Refrigerate leftovers. Yield: 16 servings.
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