Cran-Raspberry Swirl Cheesecake

Raspberry swirl cheesecake slice
Raspberry swirl cheesecake slice

Cran-Raspberry Swirl Cheesecake

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Course Dessert
Servings 8
Calories 203 kcal

Ingredients
  

Cranberry Puree

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

Filling

  • 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

Crust

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

Compote

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

Instructions
 

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

More About This Recipe

Can be prepared 2 days ahead. Keep refrigerated.

Nutrition

Serving: 1sliceCalories: 203kcalCarbohydrates: 23gProtein: 15gFat: 5g
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