Cranberry Swirl Cheesecake

Calories: 321 Fat: 14.1g Saturated fat: 6.1g Monounsaturated fat: 5g Polyunsaturated fat: 1.5g Protein: 10g Carbohydrate: 37.8g Fiber: 0.9g Cholesterol: 81mg Iron: 0.5mg Sodium: 333mg Calcium: 81mg

Cranberry Swirl Cheesecake

Photo by Sarah S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    ounces chocolate graham crackers

  • 3

    tablespoons canola oil

  • Cooking spray

  • cups fresh cranberries

  • ½

    cup sugar

  • ¼

    cup Chambord (raspberry liqueur)

  • 3

    tablespoons water

  • 1

    cup sugar

  • 2

    (8-ounce) packages block-style ⅓-less-fat cream cheese, softened

  • ½

    cup (4 ounces) block-style fat-free cream cheese, softened

  • 1

    cup plain fat-free Greek yogurt

  • 2

    teaspoons vanilla extract

  • teaspoon salt

  • 3

    large eggs

  • 2

    large egg whites

Directions

1. Preheat oven to 375°. 2. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil. 3. Place crackers in a food processor; process until finely ground. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375° for 8 minutes; cool on a rack. 4. Reduce oven temperature to 325°. 5. Place cranberries, sugar, liqueur, and water in a saucepan; boil. Cook 8 minutes or until cranberries pop and mixture is syrupy. Cool 20 minutes. Place mixture in a food processor; process 1 minute or until smooth. 6. Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition. 7. Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filling; swirl together using the tip of a knife. Place springform pan in a 13 x 9-inch metal baking pan. Add hot water to pan to a depth of 2 inches. Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched. 8. Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.


Nutrition

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