Cranberry Swirl Cheesecake Squares
Ingredients
The cranberry sauce
-
¾
cup
fresh cranberries
-
¼
cup
sugar
-
¼
cup
water
-
½
teaspoon
fresh orange zest
The crust
-
3
oz
gingersnap crumbs
-
1
oz
pecans, crushed
-
1½
tablespoons
light butter, melted
The cheesecake
-
8
oz
1/3 less fat cream cheese
-
¼
cup
sugar
-
½
teaspoon
vanilla extract
-
6
oz
nonfat Greek yogurt
-
2
large
egg whites
-
2
tablespoons
fresh lemon juice
-
1
tablespoon
flour
Instructions
- Preheat the oven to 350°F and prepare an 8x8-inch baking pan with waxed paper.
- Make the cranberry sauce by cooking cranberries, sugar, water, and orange zest until the cranberries burst and the mixture thickens.
- Combine gingersnap crumbs, crushed pecans, and melted butter, then press into the bottom of the prepared pan.
- In a bowl, beat cream cheese, sugar, and vanilla until smooth, then mix in Greek yogurt, egg whites, lemon juice, and flour.
- Pour the cheesecake mixture over the crust and smooth it out.
- Puree the cooled cranberry mixture and drop spoonfuls over the cheesecake, swirling with a knife.
- Bake for 25 minutes, then cool to room temperature and refrigerate for several hours before cutting into squares.
Nutrition Facts (estimated)
Servings
9
Calories
197
Total fat
10g
Total carbohydrates
22g
Total protein
6g
Sodium
101mg
Cholesterol
0mg
You might also like