Cheesecake with Cranberry-Maple Topping

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

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Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 30%
  • Fat: 9.3g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 6.6g
  • Carbohydrate: 43.7g
  • Fiber: 1.5g
  • Cholesterol: 28mg
  • Iron: 1mg
  • Sodium: 288mg
  • Calcium: 84mg

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

  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.
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