Brown Sugar Cheesecake with Cranberry Compote

Brown Sugar Cheesecake with Cranberry Compote Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Mary Lyn Hill Jenkins
Thick cranberry sauce lends brilliant color and sweet-tart taste to this rich cheesecake.


16 servings (serving size: 1 slice cheesecake and about 2 tablespoons compote)

Recipe from

Cooking Light

Nutritional Information

Calories 272
Fat 10.6 g
Satfat 6.2 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 7.4 g
Carbohydrate 37.2 g
Fiber 1.4 g
Cholesterol 55 mg
Iron 1.5 mg
Sodium 320 mg
Calcium 92 mg


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
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 400°.

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 400° for 3 minutes; cool on a wire rack. Reduce oven temperature to 325°.

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 325° 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.

Bruce Weinstein,

Cooking Light

December 2009
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