ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cheesecake with Cranberry-Maple Topping

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 16 servings (serving size: 1 wedge and 2 1/2 tablespoons topping)
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.

Ingredients

  • Topping:
  • 1 cup maple syrup
  • 2 (8-ounce) packages fresh cranberries
  • Cheesecake:
  • 15 gingersnaps
  • 24 cinnamon graham crackers (6 full cracker sheets)
  • 2 tablespoons butter, melted
  • Cooking spray
  • 1 1/4 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 4 large egg whites

Nutrition Information

  • calories 283
  • caloriesfromfat 30 %
  • fat 9.3 g
  • satfat 5.3 g
  • monofat 2.9 g
  • polyfat 0.6 g
  • protein 6.6 g
  • carbohydrate 43.7 g
  • fiber 1.5 g
  • cholesterol 28 mg
  • iron 1 mg
  • sodium 288 mg
  • calcium 84 mg

How to Make It

  1. To prepare topping, combine syrup and cranberries in a saucepan; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Cover and chill.

  2. Preheat oven to 375°.

  3. 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.

  4. 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.