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Holiday Cheesecake

Total Time

Prep: 35 min. Bake: 55 min. + chilling

Makes

16 servings

I modified a few different cheesecake recipes to create this creamy, lower-fat version. It makes a beautiful ending to a fancy holiday dinner. —Meredith Dodson, St. Joseph, Michigan
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Ingredients

  • 1 cup reduced-fat cinnamon graham cracker crumbs (about 5 whole crackers)
  • 2 tablespoons reduced-fat butter, melted
  • 1 package (12 ounces) fresh or frozen cranberries
  • 3/4 cup sugar
  • 1/4 cup water
  • FILLING:
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 2 packages (8 ounces each) fat-free cream cheese
  • 1 cup reduced-fat sour cream
  • 1/2 cup sugar
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon grated orange zest
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten

Directions

  1. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 8-10 minutes or until set. Cool on a wire rack.
  2. In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes; cool.
  3. In a large bowl, combine the first seven filling ingredients; beat until blended. Add eggs and egg whites; beat on low speed just until combined. Pour over crust.
  4. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
  5. Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  6. Gently spoon cranberry mixture over cheesecake. Refrigerate overnight. Remove sides of pan before cutting.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter and Splenda No Calorie Sweetener.

Nutrition Facts

1 slice: 230 calories, 9g fat (6g saturated fat), 56mg cholesterol, 335mg sodium, 27g carbohydrate (21g sugars, 1g fiber), 10g protein.

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