[X]

Home > Recipes > Holiday Cheesecake

Holiday Cheesecake Recipe

Holiday Cheesecake Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

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.”

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Holiday Cheesecake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Holiday Cheesecake Recipe

Prep: 35 min. Bake: 55 min. + chilling

Yield: 16 Servings

35 55 90

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.
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.

Nutritional 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.

Originally published as Holiday Cheesecake in Light & Tasty December/January 2008, p48

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Holiday Cheesecake

Holiday Cheesecake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on May. 05, 2008 by Che

This cheesecake is absolutely the best. My family just loves it and my husband is always begging me to make more of it because it goes so fast! Thank you so much for this recipe, Che