Ingredients
TOPPING:
- 1 Cup Maple Syrup
- 2 (8 Ounce) Packages of Cranberries
CHEESECAKE:
- 15 Gingersnaps
- 24 Cinnamon Graham Crackers (6 Full Cracker Sheets)
- 2 Tablespoons Melted Butter
- Cooking Spray
- 1 1/4 Cups Sugar
- 1 1/2 Teaspoons Vanilla Extract
- 2 (8 Ounce) Blocks 1/3 Less Fat Cream Cheese, Softened
- 1 (8 Ounce) Block Fat-Free Cream Cheese, Softened
- 4 Large Egg Whites
Instructions
- Preheat the oven to 375 degrees.
- To make the topping for the cheesecake combine the maple syrup with the cranberries (you can use dried or fresh) in a saucepan and bring to a boil.
- Reduce heat and allow to simmer for 15 minutes, stirring occasionally. Cover and chill.
- To make the crust, place the gingersnaps and graham crackers in a food processor and process until fine. The crumbs should fill 1 3/4 cups. Drizzle the crumbs with butter and pulse until moist.
- Coat a 9-inch springform pan with cooking spray and press the crumb mixture into the bottom and up the sides of the pan.
- In a large bowl, mix the sugar, vanilla and cream cheese together with a mixer until smooth. Add the egg whites, one by one and mix to combine. Pour the batter into the springform pan.
- Bake for 35-40 minutes or until the cheesecake barely moves when touched.
- Remove from the oven, run a knife around the edge and cool to room temperature.
- Cover and chill for 8 hours.
Notes
RECIPE BROUGHT TO YOU BY ANISSA ZAJAC FOR GLITTER AND BUBBLES
Glitter&Bubbles | www.glitterandbubbles.com