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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, Kelso, Washington
  • Total Time
    Prep: 40 min. Bake: 55 min. + chilling
  • Makes
    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

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.
  • 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.
  • 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.
  • 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.
Nutrition Facts
1 slice: 269 calories, 11g fat (6g saturated fat), 31mg cholesterol, 294mg sodium, 35g carbohydrate (27g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.
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