Cranberry Swirl Cheesecake with SPLENDA
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
Crust:4 ounces chocolate graham crackers3 tablespoons canola oilCooking sprayCranberry Swirl topping:1 1/2 cups fresh cranberries1/2 cup Splenda1/4 cup Chambord (rasperry liqueur - I used diAmora)3 tablespoons waterCheesecake: 1 cup Splenda2 - 8 oz packages of 1/3 less fat cream cheese softened1 - 4 oz. package of fat free cream cheese softened1 cup plain fat-free Greek yogurt2 teaspoons vanilla extractDash of salt3 large eggs2 large egg whites
Preheat oven to 375 degrees F.
Wrap outside and bottom of a 9 inch springform pan with a double layer of heavy duty foil. Spray pan with cooking spray.
Place crackers in a food processor, process until finely ground. Drizzle with oil, pulse until combined. Press mixture into botton and 1/2 inch up the sides of prepared pan. Bake at 375 F for 8 minutes. Cool on rack.
Reduce oven to 325 degrees F.
Place cranberries, 1/2 cup of Splenda, liqueur and water in a saucepan, bring to boil. Cook 8 minutes until cranberries have popped and mixture is syrupy. Cool 20 minutes. Place mixture in food processor and process about 1 minute or until smooth.
Combine 1 cup Splenda and cheeses in a large bowl. Beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla and salt. Add whole eggs, 1 at a time, beating well after each addition.
Place 2 egg whites in a medium bowl, beat with a mixer with clean, dry beaters at high speed until soft peaks form. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filing, swirl together using the tip of a knife.
Place springform pan in a 13" x 9" metal baking pan. Add hot water to pan to a depth of 2 inches.
Bake at 325 degrees F for 50 minutes or until center of cheesecake barely moves when pan is touched.
Turn oven off. Cook cheesecake in closed over 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.
Serving Size: Makes 32 servings when made in 9 inch springform pan
Number of Servings: 32
Recipe submitted by SparkPeople user JUDYCOWAN.
Wrap outside and bottom of a 9 inch springform pan with a double layer of heavy duty foil. Spray pan with cooking spray.
Place crackers in a food processor, process until finely ground. Drizzle with oil, pulse until combined. Press mixture into botton and 1/2 inch up the sides of prepared pan. Bake at 375 F for 8 minutes. Cool on rack.
Reduce oven to 325 degrees F.
Place cranberries, 1/2 cup of Splenda, liqueur and water in a saucepan, bring to boil. Cook 8 minutes until cranberries have popped and mixture is syrupy. Cool 20 minutes. Place mixture in food processor and process about 1 minute or until smooth.
Combine 1 cup Splenda and cheeses in a large bowl. Beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla and salt. Add whole eggs, 1 at a time, beating well after each addition.
Place 2 egg whites in a medium bowl, beat with a mixer with clean, dry beaters at high speed until soft peaks form. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filing, swirl together using the tip of a knife.
Place springform pan in a 13" x 9" metal baking pan. Add hot water to pan to a depth of 2 inches.
Bake at 325 degrees F for 50 minutes or until center of cheesecake barely moves when pan is touched.
Turn oven off. Cook cheesecake in closed over 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.
Serving Size: Makes 32 servings when made in 9 inch springform pan
Number of Servings: 32
Recipe submitted by SparkPeople user JUDYCOWAN.
Nutritional Info Amount Per Serving
- Calories: 110.7
- Total Fat: 8.8 g
- Cholesterol: 37.8 mg
- Sodium: 83.5 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.1 g
- Protein: 2.7 g
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