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Creamy Cranberry Cheesecake

Creamy Cranberry Cheesecake
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
16 ServingsPrep: 40 min. Bake: 65 min. + chilling

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

  • 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.
© Taste of Home 2013

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Creamy Cranberry Cheesecake (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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.
  • Spoon topping over cheesecake to within 1 in. of edges. Refrigerate
  • leftovers. Yield: 16 servings.
Nutrition Facts: 1 slice equals 269 calories, 11 g fat (6 g saturated fat), 31 mg cholesterol, 294 mg sodium, 35 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013