The cheesecake needs to chill eight hours, so plan on making this a day ahead. The Cranberry Glaze can also be made ahead and chilled.

Recipe by Cooking Light December 1998

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Yield:
12 servings (serving size: 1 wedge and 2 tablespoons glaze)
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Ingredients

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Directions

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  • Preheat oven to 300°.

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  • Coat bottom of a 9-inch springform pan with cooking spray; sprinkle with cookie crumbs.

  • Place cheeses in a food processor, and process 2 minutes or until smooth, scraping sides of bowl once. Add sugar and next 6 ingredients (sugar through sour cream); pulse just until smooth.

  • Pour the cheese mixture into prepared springform pan, and bake at 300° for 1 hour and 10 minutes or until almost set. Turn oven off, and let cheesecake stand in closed oven for 1 hour. Remove cheesecake from oven; cover and chill at least 8 hours. Serve with Cranberry Glaze.

Nutrition Facts

226 calories; calories from fat 29%; fat 7.4g; saturated fat 4.1g; mono fat 2.3g; poly fat 0.5g; protein 9.8g; carbohydrates 29.6g; fiber 0.3g; cholesterol 61mg; iron 0.5mg; sodium 254mg; calcium 74mg.
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