• 16servings
  • 105minutes
  • 269calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 9 whole cinnamon graham crackers, crushed

  2. 1 tablespoon plus 1 cup sugar, divided

  3. 1/4 cup butter, melted

  4. 2 packages (8 ounces each ) reduced-fat cream cheese, cubed

  5. 1 package (8 ounces) fat-free cream cheese, cubed

  6. 3/4 cup fat-free sour cream

  7. 3 egg whites, lightly beaten

  8. 1 tablespoon lemon juice

  9. 2 teaspoons vanilla extract

  10. 1 teaspoon rum extract

  11. TOPPING:

  12. 3/4 cup sugar

  13. 1/4 cup orange juice

  14. 2 tablespoons water

  15. 1-1/2 teaspoons grated orange peel

  16. 1/4 teaspoon minced fresh gingerroot

  17. 2 cups fresh or frozen cranberries

  18. 1/4 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Creamy Cranberry Cheesecake Recipe photo by Taste of Home 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 cheeses, 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. of 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. Yield: 16 servings.


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