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- 2/3 cup crushed chocolate wafer cookies (12 to 13 cookies)
- 1 1/2 teaspoons finely shredded orange peel, divided
- 2 tablespoons butter, melted
- 3 8 ounce package reduced-fat cream cheese (Neufchatel), softened
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 3 eggs, lightly beaten
- 1/3 cup snipped dried cranberries
- 1/4 cup low-calorie cranberry juice or fat-free milk
- 1/2 cup fresh cranberries, coarsely chopped
1. 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.
2. 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.
3. 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.
- Servings Per Recipe 12,
- cal. (kcal) 275,
- Fat, total (g) 17,
- chol. (mg) 101,
- sat. fat (g) 10,
- carb. (g) 23,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 18,
- pro. (g) 8,
- vit. A (IU) 729,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 293,
- Potassium (mg) 104,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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