
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.
Notes
Can be prepared 2 days ahead. Keep refrigerated.
Nutrition
Serving: 1slice | Calories: 203kcal | Carbohydrates: 23g | Protein: 15g | Fat: 5g