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Holiday Cheesecake

From St. Joseph, Michigan, Meredith Dodson writes, “I modified a few different cheesecake recipes to create this creamy, lower-fat version. It makes a beautiful ending to a fancy holiday dinner.”

16 ServingsPrep: 35 min. Bake: 55 min. + chilling

Ingredients

1 cup reduced-fat cinnamon graham cracker crumbs (about 5 whole crackers)
2 tablespoons reduced-fat butter, melted
1 package (12 ounces) fresh or frozen cranberries
3/4 cup sugar
1/4 cup water
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese
2 packages (8 ounces each) fat-free cream cheese
1 cup (8 ounces) reduced-fat sour cream
1/2 cup sugar
Sugar substitute equivalent to 1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon grated orange peel
2 eggs, lightly beaten
2 egg whites, lightly beaten

Directions

In a small bowl, combine cracker crumbs and butter. Press onto the
bottom of a 9-in. springform pan coated with cooking spray. Place on
a baking sheet. Bake at 325° for 8-10 minutes or until set. Cool
on a wire rack.
In a small saucepan, combine the cranberries, sugar and water. Cook
over medium heat until berries pop, about 10 minutes; cool.

2 of 2

Holiday Cheesecake (continued)

Directions (continued)

In a large bowl, combine the first seven filling ingredients; beat
until blended. Add eggs and egg whites; beat on low speed just until
combined. Pour over crust.
Place pan on a double thickness of heavy-duty foil (about 18 in.
square). Securely wrap foil around pan. Place in a large baking pan;
add 1 in. of hot water to larger pan.
Bake at 325° for 55-60 minutes or until center is just set and
top appears dull. 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.
Gently spoon cranberry mixture over cheesecake. Refrigerate
overnight. Remove sides of pan before cutting. Yield: 16 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter and Splenda No Calorie Sweetener.

Nutrition Facts: 1 slice equals 230 calories, 9 g fat (6 g saturated fat), 56 mg cholesterol, 335 mg sodium, 27 g carbohydrate, 1 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 fat.