This cheesecake gets all dressed up when the cooled cinnamon spiced filling is topped with a sweet, glistening cranberry glaze.
What You Need
Original recipe yields 16 servings
9 low-fat graham cracker s, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
1/2 cup packed brown sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 cup granulated sugar
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 tsp. ground cinnamon
4 egg s
1-1/2 tsp. cornstarch
3 Tbsp. fresh lemon juice, divided
1 pkg. (12 oz.) fresh cranberries
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Let's Make It
Heat oven to 325ºF.
Mix graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan.
Beat Neufchatel and granulated sugar in large bowl with mixer until blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
Bake 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, mix cornstarch and 1 Tbsp. lemon juice; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices, stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving.
Small Changes Add Up
Small ingredient substitutions, such as crushed low-fat graham crackers, PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, result in a savings of 60 calories and 8g of fat, including 5g of saturated fat, per serving when compared to a traditional recipe.
Cooled cheesecake can be stored in refrigerator up to 24 hours before topping with cranberry glaze and serving.
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.