A Spectacular, Skinny Cranberry Cheesecake
Ingredients
Ingredients for Crust:
- 1½ cups graham cracker crumbs
- 2½ tablespoons reduced- fat butter or Smart Balance Light spread, melted
Ingredients for Filling:
- 2 (8 oz.) packages reduced-fat cream cheese (I like Philadelphia 25% less fat)
- 1 cup canned whole-berry cranberry sauce
Ingredients for Topping:
- 1 cup canned whole-berry cranberry sauce
- ⅓ cup golden brown sugar
- 2¼ teaspoons cornstarch
- 1 teaspoon vanilla
Ingredients for Final Topping:
- ⅓ cup all purpose flour
- 2 teaspoons reduced-fat butter or Smart Balance Light
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. Coat a 9” spring form pan with cooking spray.
- To make crust: In a medium bowl, mix together graham cracker crumbs and melted butter. Press crumbs into bottom of the pan. Set aside.
- To make filling: With an electric mixer, whip cream cheeses until smooth. Add cranberry sauce and mix until well combined. Spread over crust.
- To make topping: In a small bowl mix together the remaining cranberry sauce, brown sugar, cornstarch and vanilla. Spread evenly over the top of the filling.
- Bake for 35 minutes. Meanwhile, prepare the final topping.
- To make final topping: In a small bowl, combine the flour, walnuts and butter until crumbly. Remove the cheesecake from the oven. Sprinkle topping over the baked torte. Bake for 10 minutes more. Remove from oven.
- Cool completely and refrigerate. Chill at least 6 hours or overnight before serving.
Nutrition
Serving: 1sliceCalories: 266kcalCarbohydrates: 33gProtein: 6gFat: 12gSodium: 319mgFiber: 1gSugar: 8gPlus Points: 7