I created this recipe to reduce the sugar and fat in the original high-calorie version. Although it uses sugar substitute and reduced-fat ingredients, you can’t tell the difference between this dessert and the original. —Diane Halferty, Corpus Christi, Texas
Recommended: 18 Thanksgiving Cheesecakes
VERIFIED BY Taste of Home Test Kitchen
- Pastry for single-crust pie (9 inches)
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 2/3 cup water
- 3 cups fresh or frozen cranberries
- Sugar substitute equivalent to 1 tablespoon sugar
- 1 package (8 ounces) reduced-fat cream cheese
- 1-1/2 cups reduced-fat whipped topping, divided
- 1 teaspoon grated lemon peel
- Press pastry onto the bottom and up the sides of a 10-in. tart pan with removable bottom. Bake at 400° for 9-11 minutes or until lightly browned. Cool on a wire rack.
- In a large saucepan, combine the sugar, cornstarch and water until smooth. Add cranberries. Bring to a boil over medium heat. Reduce heat to low; cook and stir for 3-5 minutes or until thickened and berries have popped. Remove from the heat; cool to room temperature. Stir in the sugar substitute.
- In a small bowl, beat cream cheese and 1 cup whipped topping until smooth; add lemon peel. Spread over pastry; top with cranberry mixture. Refrigerate for 2-4 hours or until set. Garnish with remaining whipped topping. Yield: 10 servings.
Originally published as Cranberry Cheesecake Tart in Taste of Home December/January 2006, p53
Reviews forCranberry Cheesecake Tart
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 22, 2009
"I use the sauce for the traditional cheesecake I make and it's delicious!!"