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Cranberry Orange Cheesecake -- e-w

Source of Recipe

Best Recipes Diabetic Cooking 2003
Cranberry Orange Cheesecake -- e-w
Plan ahead�needs to refrigerate several hours or overnight.
Serves: 16

1-1/3 c. gingersnap crumbs
3 T. Splenda Granular
3 T. stick margarine, melted

3 8-oz. pkgs. reduced-fat cream cheese, softened
1 c. Splenda Granular
2 eggs
2 egg whites
2 T. cornstarch
1/4 tsp. salt
1 c. reduced-fat sour cream
2 tsp. vanilla
1 c. chopped fresh or frozen cranberries
1-1/2 tsp. grated orange peel

Mix gingersnap crumbs, 3 T. Splenda and melted margarine in bottom of 9-in. springform pan. Reserve 2 T. crumb mixture. Pat remaining mixture evenly onto bottom of pan. Bake in preheated 325� oven for 8 minutes. Cool on wire rack.

Beat cream cheese and 1 c. Splenda in large mixing bowl until fluffy, beat in eggs, egg whites, cornstarch and salt. Beat in sour cream and vanilla until blended. Gently stir in cranberries and orange peel. Pour batter into crust. Sprinkle with reserved crumb mixture.

Bake in 325� oven 45-50 minutes or until center is almost set. Remove cheesecake to a wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving.

To serve; remove sides of springform pan.

One slice (1/16 of recipe) equals: 196 calories�13 gm fat (2 gm saturated)�13 gm carbohydrate�62 mg cholesterol�2 gm fiber�7 gm protein�268 mg sodium +++EXC: 1 milk�2-1/2 fat +++WWP: 5