Creamy Cranberry Cheesecake

Name: Creamy Cranberry Cheesecake
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 16 servings.
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 large egg whites, room temperature, 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 zest; 1/4 teaspoon minced fresh gingerroot; 2 cups fresh or frozen cranberries; 1/4 cup chopped pecans

TOTAL TIME: Prep: 40 min. Bake: 55 min. + chilling YIELD: 16 servings.

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, 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 large egg whites, room temperature, 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 zest
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 cheese, 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. 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.

Nutrition Facts

1 slice: 269 calories, 11g fat (6g saturated fat), 31mg cholesterol, 294mg sodium, 35g carbohydrate (27g sugars, 1g fiber), 7g protein.