Brown Sugar Cheesecake with Cranberry Compote

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.

Yield: 16 servings (serving size: 1 slice cheesecake and about 2 tablespoons compote)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 272
  • Fat: 10.6g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.4g
  • Carbohydrate: 37.2g
  • Fiber: 1.4g
  • Cholesterol: 55mg
  • Iron: 1.5mg
  • Sodium: 320mg
  • Calcium: 92mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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. 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.
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