Creamy Cranberry Cheesecake Recipe

Name: Creamy Cranberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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, lightly beaten; 1 tablespoon lemon juice; 2 teaspoons vanilla extract; 1 teaspoon rum extract; 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

Servings: persons

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, lightly beaten
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 teaspoon rum extract
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

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
2
. Bake at 350u00b0 for 10 minutes. Cool on a wire rack.
3
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.
4
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.
5
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.
6
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.
7
Spoon topping over cheesecake to within 1 in. of edges. Refrigerate leftovers.

1599

kcal

Calories

Fat

239

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 17 ingredients. The key ingredients include: 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, and more.

Yes, Creamy Cranberry Cheesecake 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.

Creamy Cranberry Cheesecake

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