Brown Sugar Cheesecake With Cranberry Compote Recipe

Name: Brown Sugar Cheesecake With Cranberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cheesecake:; 1 3/4 cups gingersnap crumbs (about 30 cookies, finely crushed); 2 tablespoons butter, melted; 1 tablespoon fat-free milk; Cooking spray; 2 cups (1 pound) 1/3-less-fat cream cheese; 1 cup (8 ounces) fat-free cream cheese; 1/2 cup packed dark brown sugar; 1/4 cup granulated sugar; 1.3 ounces cake flour (about 1/3 cup); 2 large eggs; 1/2 cup reduced-fat sour cream; 2 tablespoons maple syrup; 1 tablespoon vanilla extract; Compote:; 2 cups fresh cranberries (about 8 ounces); 1 cup shredded peeled ripe pear (1 medium); 1/2 cup packed dark brown sugar; 3/4 cup fresh orange juice (about 3 oranges); 1/4 teaspoon ground cinnamon

Servings: persons

Cheesecake:
1 3/4 cups gingersnap crumbs (about 30 cookies, finely crushed)
2 tablespoons butter, melted
1 tablespoon fat-free milk
Cooking spray
2 cups (1 pound) 1/3-less-fat cream cheese
1 cup (8 ounces) fat-free cream cheese
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1.3 ounces cake flour (about 1/3 cup)
2 large eggs
1/2 cup reduced-fat sour cream
2 tablespoons maple syrup
1 tablespoon vanilla extract
Compote:
2 cups fresh cranberries (about 8 ounces)
1 cup shredded peeled ripe pear (1 medium)
1/2 cup packed dark brown sugar
3/4 cup fresh orange juice (about 3 oranges)
1/4 teaspoon ground cinnamon

1
Preheat oven to 400u00b0.
2
To prepare cheesecake, combine gingersnap crumbs, butter, and milk in a medium bowl; stir with a fork. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400u00b0 for 3 minutes; cool on a wire rack. Reduce oven temperature to 325u00b0.
3
Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugars, beating until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Add sour cream, syrup, and vanilla; beat well. Pour cheese mixture into crust. Bake at 325u00b0 for 40 minutes or until cheesecake center barely moves when pan is touched. Turn oven off. Remove cheesecake; run a knife around outside edge. Return cheesecake to oven, and partially open oven door. Cool cheesecake 1 hour in oven. Remove from oven; cool completely on a wire rack. Cover and chill at least 8 hours.
4
To prepare compote, combine cranberries and remaining ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 5 minutes or until the cranberries pop, stirring frequently. Cool to room temperature, and serve over cheesecake.

1225

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cheesecake:, 1 3/4 cups gingersnap crumbs (about 30 cookies, finely crushed), 2 tablespoons butter, melted, 1 tablespoon fat-free milk, and more.

Yes, Brown Sugar Cheesecake With Cranberry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Sugar Cheesecake With Cranberry Compote

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