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.

Yield: 12 servings (serving size: 1 wedge and 2 tablespoons glaze)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 29%
  • Fat: 7.4g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 9.8g
  • Carbohydrate: 29.6g
  • Fiber: 0.3g
  • Cholesterol: 61mg
  • Iron: 0.5mg
  • Sodium: 254mg
  • Calcium: 74mg

Ingredients

  • 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
  • Cranberry Glaze

Preparation

  1. Preheat oven to 300°.
  2. Coat bottom of a 9-inch springform pan with cooking spray; sprinkle with cookie crumbs.
  3. 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.
  4. 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.
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