Brown Sugar Cheesecake With Cranberry Compote

Good God was this good, adapted from Cooking Light.


  • Cheesecake:
  • 1 3/4  cups  gingersnap crumbs (about 30 cookies, finely crushed)
  • 2  tablespoons  butter, melted
  • 1  tablespoon  fat-free milk
  • Cooking spray
  • 2  cups  (1 pound) 1/3-less-fat cream cheese
  • 1  cup  (8 ounces) fat-free cream cheese
  • 1/2  cup  packed dark brown sugar
  • 1/4  cup  granulated sugar
  • 1.3  ounces  cake flour (about 1/3 cup)
  • 2  large eggs
  • 1/2  cup  reduced-fat sour cream
  • 2  tablespoons  maple syrup
  • 1  tablespoon  vanilla extract
  • Compote:
  • 2  cups  fresh cranberries (about 8 ounces)
  • 1  cup  shredded peeled ripe pear (1 medium)
  • 1/2  cup  packed dark brown sugar
  • 3/4  cup  fresh orange juice (about 3 oranges)
  • 1/4  teaspoon  ground cinnamon



1. Preheat oven to 400°.

2. To prepare cheesecake, combine gingersnap crumbs, butter, and milk in a medium bowl; stir with a fork. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 3 minutes; cool on a wire rack. Reduce oven temperature to 325°.

3. Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugars, beating until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Add sour cream, syrup, and vanilla; beat well. Pour cheese mixture into crust. Bake at 325° for 40 minutes or until cheesecake center barely moves when pan is touched. Turn oven off. Remove cheesecake; run a knife around outside edge. Return cheesecake to oven, and partially open oven door. Cool cheesecake 1 hour in oven. Remove from oven; cool completely on a wire rack. Cover and chill at least 8 hours.

4. To prepare compote, combine cranberries and remaining ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 5 minutes or until the cranberries pop, stirring frequently. Cool to room temperature, and serve over cheesecake.


Nutritional Information

10.6g (sat 6.2g,mono 3.1g,poly 0.5g)

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