Cheesecake with Cranberry-Maple Topping

Cheesecake with Cranberry-Maple Topping Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
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.

Yield:

16 servings (serving size: 1 wedge and 2 1/2 tablespoons topping)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Lorrie Hulston Corvin,

November 2003
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