Cheesecake With Cranberry-Maple Topping

Submitted by ellie3763

"from CookingLight. Prepare and refrigerate both the topping and the cheesecake up to 3 days ahead of time, but take the cheesecake to your gathering in the springform pan. To serve it, remove the springform ring, slice the cheesecake, and pass the sauce."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Yields: 16 slices
• Serves: 16

ingredients

• Topping

• 236.59 ml maple syrup
• 2 (453.59 g) package fresh cranberries

• Cheesecake

• 15 gingersnaps
• 24 cinnamon graham crackers (6 full cracker sheets)
• 29.58 ml butter, melted
• cooking spray
• 295.73 ml sugar
• 7.39 ml vanilla extract
• 453.59 g blocks reduced-fat cream cheese, softened
• 226.79 g package fat free cream cheese, softened
• 4 large egg whites

directions

1. Topping: combine syrup and cranberries in a saucepan; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Cover and chill.
2. Preheat oven to 375°.
3. Crust: place the gingersnaps and graham crackers in a food processor, and process until fine crumbs measure 1 3/4 cups. Drizzle with butter, and pulse 2 times or until moist. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray.
4. Filling: place sugar, vanilla, and cheeses in a large bowl. Beat with a mixer at high speed until smooth. Add egg whites, 1 at a time, beating well after each addition. Pour batter into prepared pan. Bake at 375° for 35 minutes or until cheesecake center barely moves when the pan is touched. Remove the cheesecake from oven, and run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Serve with topping.