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Save 60 calories and 8g of total fat, including 4g of sat fat, per serving by preparing with crushed low-fat graham crackers (about 9 crackers), PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
Substitute 1/2 cup finely chopped piloncillo (Mexican brown loaf sugar) for the brown sugar.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Fabulous recipe.. took one to a thanksgiving dinner & everyone even after that huge meal had a slice and made room..
wow awesome recipe
Great recipe will make again without the topping its too tart.
I've made this cheesecake twice and it is one of the best cheesecake recipes I ever made...everyone loved it both times. The tanginess of the cranberries is a great evener for the sweetness of a cheesecake. I added a little bit more brown sugar to the cranberry mixture (which is delicious) so that it wasn't too tangy. I also baked it longer than the advised "until center is almost set" to avoid a mushy center.