Chopped fresh cranberries, grated orange
peel and the tang of gingersnaps make this a festive looking
and delicious cheesecake variation. Great for Holiday entertaining.
1 1/3 cups gingersnap crumbs
3 tablespoons Equal® Spoonful*
3 tablespoons stick butter or margarine, melted
3 (8-ounce each) packages reduced fat cream cheese, softened
1 cup Equal® Spoonful**
2 large eggs
2 large egg whites
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 teaspoons vanilla extract
1 cup chopped fresh or frozen cranberries
1 1/2 teaspoons grated orange peel
Additional grated orange peel (optional)
- For Crust: Combine gingersnap crumbs,
3 tablespoons Equal® and melted butter. Reserve 2 tablespoons
crumb mixture. Press remaining crumb mixture onto bottom of 9-inch
springform pan. Bake in preheated 325°F (160°C) oven
8 minutes. Cool on wire rack while preparing cheesecake.
- For Cheesecake: Beat cream cheese and
1 cup Equal® in mixing bowl on medium speed of mixer until
smooth and well combined. Mix in eggs, egg whites, cornstarch
and salt. Fold in sour cream and vanilla until combined. Gently
stir in cranberries and orange peel.
- Pour batter over baked crust. Sprinkle
with reserved crumb mixture. Bake in preheated oven 45 to 50
minutes or until center of cake is almost set. Cool on wire rack.
Gently run metal spatula around rim of pan to loosen cake. Let
cheesecake cool completely. Cover and refrigerate several hours
or overnight before serving.
- To serve, remove side of pan. Garnish
top of cheesecake with grated orange peel, if desired. Cut cake
Makes 16 servings.
* May substitute 4-1/2 packets Equal sweetener
** May Substitute 24 packets Equal sweetener
Nutrition Information Per Serving (1/16
of cheesecake): calories 196, protein 7 g, carbohydrate 13 g,
fat 13 g, cholesterol 62 mg, sodium 268 mg.
Food Exchanges: 1 milk, 2 1/2 fat.
Recipe and photograph provided courtesy
of Merisant Corporation ® and the NutraSweet Company, makers
for more information on the artificial sweetner Aspartame.