Cranbery Swirl Cheesecake

By irra

from Cooking Light Magazine

Ingredients

• 4 ounces chocolate graham crackers
• 3 tablespoons canola oil
• Cooking spray
• 1 1/2 cups fresh cranberries
• 1/2 cup sugar
• 1/4 cup Chambord (raspberry liqueur)
• 3 tablespoons water
• 1 cup sugar
• 2 (8-ounce) packages block-style 1/3-less-fat cream cheese, softened
• 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
• 1 cup plain fat-free Greek yogurt
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 3 large eggs
• 2 large egg whites

Details

Servings 12
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

1. Preheat oven to 375°.

2. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.

3. Place crackers in a food processor; process until finely ground. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375° for 8 minutes; cool on a rack.

4. Reduce oven temperature to 325°.

5. Place cranberries, sugar, liqueur, and water in a saucepan; boil. Cook 8 minutes or until cranberries pop and mixture is syrupy. Cool 20 minutes. Place mixture in a food processor; process 1 minute or until smooth.

6. Combine 1 cup sugar 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.

7. Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filling; swirl together using the tip of a knife. Place springform pan in a 13 x 9-inch metal baking pan. Add hot water to pan to a depth of 2 inches. Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched.