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Cranberry Orange Cheesecake

Name: Cranberry Orange Cheesecake
Prep time: 25 min
Total time: 6 h
Cuisine: Cakes, Desserts, Holiday Recipes, Thanksgiving Recipes
Ingredients: For the cranberry jam:; 1 (12-ounce) bag of fresh or frozen cranberries; 6 tablespoons Splenda® Magic Baker™ Sweetener; ¼ cup water; 2 teaspoons pure vanilla extract; For the crust:; 1 ½ cups graham cracker crumbs; 1 ½ teaspoons ground ginger; 1 tablespoon Splenda® Magic Baker™ Sweetener; 4 tablespoons vegetable oil spread, melted; For the filling:; 3 (8-ounce) blocks light or fat-free cream cheese, room temperature; 1 cup Splenda® Magic Baker™ Sweetener; 1 cup plain nonfat Greek yogurt; 1 teaspoon pure vanilla extract; Zest of 1 orange; 3 eggs

Makes 14 servings Calories 160 Prep Time 25 minutes Total Time 6 hours Made with Splenda® Magic Baker™ Sweetener

Ingredients

For the cranberry jam:

1 (12-ounce) bag of fresh or frozen cranberries

6 tablespoons Splenda® Magic Baker™ Sweetener

¼ cup water

2 teaspoons pure vanilla extract

For the crust:

1 ½ cups graham cracker crumbs

1 ½ teaspoons ground ginger

1 tablespoon Splenda® Magic Baker™ Sweetener

4 tablespoons vegetable oil spread, melted

For the filling:

3 (8-ounce) blocks light or fat-free cream cheese, room temperature

1 cup Splenda® Magic Baker™ Sweetener

1 cup plain nonfat Greek yogurt

1 teaspoon pure vanilla extract

Zest of 1 orange

3 eggs

Nutrition Info Per Serving

Serving Size: 1 slice (1/14 cheesecake)

Calories	160
Total Fat	4.5g
Saturated Fat	1.5g
Cholesterol	45mg
Sodium	460mg
Total Carbs	38g
Dietary Fiber	1g
Sugars	7g
Added Sugars	3g
Protein	11g

Instructions

In a small saucepan over medium heat, add cranberries, Splenda Magic Baker Sweetener, and water. Stir occasionally until mixture comes to a low boil. Simmer on medium low for about five minutes, until mixture begins to thicken. Turn off heat and stir to let some of the cranberries pop. Stir in vanilla. Set aside to cool.
In a small bowl, add ingredients for the crust and stir. Press down into a 9-inch springform pan sprayed with cooking spray. Bring some of the crust up on the sides if desired. Bake at 325°F for 10 minutes. Remove and set aside.
In a medium bowl, beat cream cheese until smooth. Add sweetener, yogurt, vanilla, and orange zest, beating again until smooth. With the electric mixer on low, add eggs one at a time and beat very slowly (this will help the cheesecake not to get too much air) and be careful not to over beat!
Pour mixture into the cheesecake pan and smooth out the top with a spatula. Using a spoon, scoop 1/3 of the cranberry jam in small amounts around the cheesecake, and then use a knife to create a swirl effect (cranberry jam will sink a little into the cheesecake mixture). Cover the pan tightly with 2 sheets of aluminum foil. Bake at 350°F for 1 ½ hours. Turn oven off, open the oven door slightly, and let cheesecake rest in the oven another 20 minutes.
Remove cheesecake and set aside to cool. Refrigerate for 4 hours or overnight. Top with the rest of the cranberry jam. Serve and enjoy!

Note

To help prevent cheesecake from cracking, fill a 9×13 inch casserole pan with water and place it in the oven on the rack beneath the cheesecake while baking.