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Cranberry Swirl Cheesecake

Photo: Gentl & Hyers; Styling: Cindy DiPrima
Yield 12 servings (serving size: 1 wedge)
If the cranberry mixture gets too thick, add a tablespoon of water and whirl it around in the food processor. You can also make this in an 8-inch springform pan; it'll be very full, so you should cook over a foil-lined baking sheet. Cook time will be the same.

Ingredients

  • 4 ounces chocolate graham crackers
  • 3 tablespoons canola oil
  • Cooking spray
  • 1 1/2 cups fresh cranberries
  • 1/2 cup sugar
  • 1/4 cup Chambord (raspberry liqueur)
  • 3 tablespoons water
  • 1 cup sugar
  • 2 (8-ounce) packages block-style 1/3-less-fat cream cheese, softened
  • 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
  • 1 cup plain fat-free Greek yogurt
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 3 large eggs
  • 2 large egg whites

Nutrition Information

  • calories 321
  • fat 14.1 g
  • satfat 6.1 g
  • monofat 5 g
  • polyfat 1.5 g
  • protein 10 g
  • carbohydrate 37.8 g
  • fiber 0.9 g
  • cholesterol 81 mg
  • iron 0.5 mg
  • sodium 333 mg
  • calcium 81 mg

How to Make It

  1. Preheat oven to 375°.

  2. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.

  3. Place crackers in a food processor; process until finely ground. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375° for 8 minutes; cool on a rack.

  4. Reduce oven temperature to 325°.

  5. Place cranberries, sugar, liqueur, and water in a saucepan; boil. Cook 8 minutes or until cranberries pop and mixture is syrupy. Cool 20 minutes. Place mixture in a food processor; process 1 minute or until smooth.

  6. Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition.

  7. Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filling; swirl together using the tip of a knife. Place springform pan in a 13 x 9-inch metal baking pan. Add hot water to pan to a depth of 2 inches. Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched.

  8. Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.