Cran-Raspberry Swirl Cheesecake

Cran-Raspberry Swirl Cheesecake

Meal type Dessert
Misc Pre-preparable, Serve Cold


    Cranberry Puree

    • 1 cup Fresh Cranberries
    • 16oz Frozen Raspberries
    • 2/3 cups Z Sweet
    • 2/3 cups Fresh Orange Juice
    • 2 tablespoons Grated Orange Peel
    • 1/2 teaspoon Ground Cinnamon
    • 1/4 teaspoon Ground Nutmeg
    • 4 teaspoons Vanilla Extract


    • 4 Large Eggs
    • 1 tablespoon Vanilla Extract
    • 1 cup fat free Greek yogurt (I use Voskos brand)
    • 4 8-oounce Packages fat free cream cheese (room temperature)
    • 1 packet Sugar Free Chesecake instant pudding mix
    • 1 cup Z Sweet


    • Nonstick vegetable spray
    • 2 cups Special K Cereal
    • 2 tablespoons Z Sweet, Brown Sugar Flavored
    • 1/4 teaspoon Ground Cinnamon
    • 2 tablespoons Butter, unsalted


    • 1 10-ounce package frozen unsweetened rasberried, thawed
    • 1/2 cup Cranberry Puree
    • 3/4 cups Z Sweet
    • 1 tablespoon Fresh Lemon Juice
    • 2 teaspoons Grated Lemon Peel
    • 1/2 teaspoon Ground Cinnamon
    • 1/4 teaspoon Ground Nutmeg
    • 1 tablespoon Vanilla Extract

    About This Recipe

    Nutrition Facts per slice (8 slices): 203 cals., 15 gm protein, 23 gm carbohydrates, 5 gm fat.


    Cranberry Puree
    Step 1
    Combine all ingredients except vanilla in heavy large saucepan. 
    Step 2
    Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes.
    Step 3
    Cool slightly. Transfer to processor.  Add vanilla.  Puree until smooth. 
    Step 4
    Strain into medium bowl.  Separate 1/2 cup and use in the cran-raspberry compote.
    Step 5
    Cover with plastic.  Refrigerate at least 6 hours or freeze for 1.5 hours. 
    Step 6
    Spray 10-inch-diameter spring-form cheesecake baking pan with 2 3/4 inch-high sides with non-stick spray. 
    Step 7
    Wrap outside of pan with 2 layers of heavy-duty foil. 
    Step 8
    Blend Special K cereal, Z Sweet, brown sugar, cinnamon and unsalted butter in a food processor until moist clumps form (about 5 minutes). 
    Step 9
    Press crumb mixture onto bottom of pan.
    Step 10
    Position rack in center of oven and preheat to 350 degrees F. 
    Step 11
    Using an electric mixer, beat cream cheese in large bowl until fluffy.  Beat in Z Sweet and pudding mix.  Beat in eggs one at a time.  Mix in sour cream and vanilla. 
    Step 12
    Transfer 1/3 of filling to prepared crust. 
    Step 13
    Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. 
    Step 14
    Using a knife, swirl puree through filling, creating marbled design. 
    Step 15
    Place spring form pan in large roasting pan.  Pour enough boiling water to come half way up sides of spring form pan. 
    Step 16
    Bake until cheesecake puffs around edges, about 1 hour 15 minutes. 
    Step 17
    Turn off oven.  Let cake stand in oven 1 hour, leaving oven door open. 
    Step 18
    Transfer cake to rack.  Run knife around pan sides to loosen cake.  Cool completely.  Remove foil from pan sides. 
    Step 19
    Cover cake and chill overnight.  (Can be made 2 days ahead.  Keep refrigerated.) 
    Step 20
    Remove pan sides. Serve cake with cran-raspberry compote.
    Step 21
    Combine all ingredients except vanilla extract in a heavy medium saucepan. 
    Step 22
    Simmer over medium heat until mixture thickens, about 10 minutes.
    Step 23
    Remove from heat.  Cool slightly.  Stir in vanilla.
    Step 24
    Cool to room temperature. 
    Step 25
    Cover and refrigerate until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)