Cheesecake with Cranberry Glaze

The cheesecake needs to chill eight hours, so plan on making this a day ahead. The Cranberry Glaze can also be made ahead and chilled.


12 servings (serving size: 1 wedge and 2 tablespoons glaze)

Recipe from

Cooking Light

Nutritional Information

Calories 226
Caloriesfromfat 29 %
Fat 7.4 g
Satfat 4.1 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 9.8 g
Carbohydrate 29.6 g
Fiber 0.3 g
Cholesterol 61 mg
Iron 0.5 mg
Sodium 254 mg
Calcium 74 mg


Cooking spray
1/3 cup gingersnap crumbs (about 6 cookies, finely crushed)
1 (16-ounce) carton fat-free cottage cheese
1 (8-ounce) block 1/3-less-fat cream cheese, softened
2/3 cup sugar
1/4 cup all-purpose flour
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
2 large egg whites
1 (8-ounce) carton low-fat sour cream


Preheat oven to 300°.

Coat bottom of a 9-inch springform pan with cooking spray; sprinkle with cookie crumbs.

Place cheeses in a food processor, and process 2 minutes or until smooth, scraping sides of bowl once. Add sugar and next 6 ingredients (sugar through sour cream); pulse just until smooth.

Pour the cheese mixture into prepared springform pan, and bake at 300° for 1 hour and 10 minutes or until almost set. Turn oven off, and let cheesecake stand in closed oven for 1 hour. Remove cheesecake from oven; cover and chill at least 8 hours. Serve with Cranberry Glaze.