Email to Marla Hudgins      

Brown Sugar Cheesecake with Cranberry Compote

Source of Recipe

K.arlette2011


List of Ingredients

Brown Sugar Cheesecake with Cranberry Compote


Cheesecake:

1 3/4 cups gingersnap crumbs (about 30 cookies, finely crushed)
2 tablespoons butter, melted
1 tablespoon fat-free milk
Cooking spray
2 cups (1 pound) 1/3-less-fat cream cheese
1 cup (8 ounces) fat-free cream cheese
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1.3 ounces cake flour (about 1/3 cup)
2 large eggs
1/2 cup reduced-fat sour cream
2 tablespoons maple syrup
1 tablespoon vanilla extract

Compote:

2 cups fresh cranberries (about 8 ounces)
1 cup shredded peeled ripe pear (1 medium)
1/2 cup packed dark brown sugar
3/4 cup fresh orange juice (about 3 oranges) $
1/4 teaspoon ground cinnamon



Recipe


Preheat oven to 400°.

To prepare cheesecake, combine gingersnap crumbs, butter, and milk in a medium bowl; stir with a fork.

Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray.

Bake at 400° for 3 minutes; cool on a wire rack.

Reduce oven temperature to 325°.

Place cheeses in a large bowl; beat with a mixer at high speed until smooth.

Add sugars, beating until well combined.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife.

Add flour to cheese mixture; beat well.

Add eggs, 1 at a time, beating well after each addition.

Add sour cream, syrup, and vanilla; beat well.

Pour cheese mixture into crust.

Bake at 325° for 40 minutes or until cheesecake center barely moves when pan is touched.

Turn oven off.

Remove cheesecake; run a knife around outside edge.

Return cheesecake to oven, and partially open oven door.

Cool cheesecake 1 hour in oven.

Remove from oven; cool completely on a wire rack.

Cover and chill at least 8 hours.

To prepare compote, combine cranberries and remaining ingredients in a medium saucepan over medium-high heat; bring to a boil.

Reduce heat, and simmer 5 minutes or until the cranberries pop, stirring frequently.

Cool to room temperature, and serve over cheesecake.


Nutritional Information

Calories: 272
Fat: 10.6g
Saturated fat: 6.2g
Monounsaturated fat: 3.1g
Polyunsaturated fat: 0.5g
Protein: 7.4g
Carbohydrate: 37.2g
Fiber: 1.4g
Cholesterol: 55mg
Iron: 1.5mg
Sodium: 320mg
Calcium: 92mg