Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Lorrie Hulston Corvin
Recipe by Cooking Light November 2003

Gallery

Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

283 calories; calories from fat 30%; fat 9.3g; saturated fat 5.3g; mono fat 2.9g; poly fat 0.6g; protein 6.6g; carbohydrates 43.7g; fiber 1.5g; cholesterol 28mg; iron 1mg; sodium 288mg; calcium 84mg.
Advertisement
Advertisement