Cranberry Orange Cheesecake
cup crushed chocolate wafer cookies (12 to 13 cookies)
teaspoons finely shredded orange peel, divided
tablespoons butter, melted
8 ounce package reduced-fat cream cheese (Neufchatel), softened
eggs, lightly beaten
cup snipped dried cranberries
cup low-calorie cranberry juice or fat-free milk
cup fresh cranberries, coarsely chopped
- Preheat oven to 375 degrees F. For crust, in bowl combine crushed cookies and 1 teaspoon of the orange peel. Stir in butter. Press crust in bottom of 9-inch springform pan; set aside.
- In mixing bowl beat cream cheese, sugar, and flour with electric mixer on medium speed for 5 minutes. Mix in eggs and remaining 1/2 tsp. orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries.
- Bake 35 to 40 minutes or until a 2-1/2-inch area around edges appears set when gently shaken. Cool on wire rack 15 minutes. Using a small sharp knife, loosen edges from sides of pan. Cool for 30 minutes. Remove sides of pan. Cool completely. Cover and refrigerate at least 4 hours before serving.
Nutrition Facts(Cranberry Orange Cheesecake)
- Per serving:
- 275 kcal cal.,
- 17 g fat
- (10 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 101 mg chol.,
- 293 mg sodium,
- 23 g carb.,
- 1 g fiber,
- 18 g sugar,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet