Cranberry Orange Cheesecake
- Number of Servings: 12
Ingredients
1 cup finely chopped pecans2/3 cup crushed chocolate Teddy Grahams1/4 cup lite butter, melted3 tablespoons Splenda brown sugar blend2 packages (8 ounces each)lite cream cheese, softened2 cartons (8 ounces each) Mascarpone cheese1-1/4 cups sugar2 tablespoons cornstarch2 teaspoons orange juice1 teaspoon orange extract4 eggs, lightly beaten3/4 cup whole-berry cranberry sauce1/4 cup dried cranberries1 tablespoon water1/4 cup chocolate ice cream topping, warmed
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap around pan.
Combine the pecans, wafer crumbs, butter and brown sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, beat the cheeses, sugar, cornstarch, orange juice and extract until smooth. Add eggs; beat on low speed just until combined. Pour half of the batter over crust.
Place the cranberry sauce, cranberries and water in a food processor; cover and process until blended. Spoon over batter; cut through with a knife to swirl. Carefully spread remaining batter over top.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 70-85 minutes or until center is just set and top appears dull.
Remove pan from water bath. Let it cool in the oven (off) with the door open a bit for about an hour, then moved it to a cooling rack for a few hours. Once it is fully cooled, move it to the fridge.. Refrigerate overnight. Just before serving, drizzle with chocolate topping. Yield: 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MKPLATYPUS.
Combine the pecans, wafer crumbs, butter and brown sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, beat the cheeses, sugar, cornstarch, orange juice and extract until smooth. Add eggs; beat on low speed just until combined. Pour half of the batter over crust.
Place the cranberry sauce, cranberries and water in a food processor; cover and process until blended. Spoon over batter; cut through with a knife to swirl. Carefully spread remaining batter over top.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 70-85 minutes or until center is just set and top appears dull.
Remove pan from water bath. Let it cool in the oven (off) with the door open a bit for about an hour, then moved it to a cooling rack for a few hours. Once it is fully cooled, move it to the fridge.. Refrigerate overnight. Just before serving, drizzle with chocolate topping. Yield: 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MKPLATYPUS.
Nutritional Info Amount Per Serving
- Calories: 409.1
- Total Fat: 15.2 g
- Cholesterol: 74.7 mg
- Sodium: 97.3 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 1.9 g
- Protein: 3.4 g
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