Prepare and refrigerate both the topping and the cheesecake up to 3 days ahead of time, but take the cheesecake to your gathering in the springform pan. To serve it, remove the springform ring, slice the cheesecake, and pass the sauce.
1 cup maple syrup
2 (8-ounce) packages fresh cranberries
24 cinnamon graham crackers (6 full cracker sheets)
To prepare topping, combine syrup and cranberries in a saucepan; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Cover and chill.
Preheat oven to 375°.
To prepare the cheesecake, place the gingersnaps and graham crackers in a food processor, and process until fine crumbs measure 1 3/4 cups. Drizzle with butter, and pulse 2 times or until moist. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray.
Place sugar, vanilla, and cheeses in a large bowl. Beat with a mixer at high speed until smooth. Add egg whites, 1 at a time, beating well after each addition. Pour batter into prepared pan. Bake at 375° for 35 minutes or until cheesecake center barely moves when the pan is touched. Remove the cheesecake from oven, and run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Serve with topping.
I made this cheesecake with a slight vacation- I used only chocolate graham cracker crumbs for the crust. This cheesecake was excellent! Very creamy and smooth. I served it as dessert on Christmas day. This does not make a very tall cake but it is delicious!
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