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Chocolate and cranberry sauce team up to form a delishtfu! swirl through this remarkable cheesecake.
Prep: 30 min.
Bake: 45 min.
M akes 10 servings
1 8-oz. can jellied
cup semisweet chocolate
cup graham cracker
cup finely crushed
3 Tbsp. granulated sugar
2 Tbsp. all-purpose flour
6 Tbsp. butter, melted
2 8-oz. pkg. cream cheese
or reduced-fat cream
cheese (N eufchatel),
1 cup powdered sugar
1 Preheat oven to 350°F. In small saucepan,
combine cranberry sauce and chocolate. Cook
and stir over medium-low heat until melted.
2 In medium bowl, combine graham cracker
crumbs, crushed gingersnaps, granulated sugar,
and flour. Stir in melted butter. Press onto bottom
inches up side of 8-inch springform pan.
In large bowl, combine cream cheese and
powdered sugar. Beat with electric mixer on
medium speed until smooth. Add eggs and
vanilla; beat on low speedjust until combined.
Set aside % cup of the mixture.
Spread remaining cream cheese mixture in
crust-lined pan. Spread with cranberry mixture.
Top with reserved cream cheese mixture. Gently
swirl narrow metal spatula through layers to marble.
Place springform pan in shallow baking pan.
Bake about 45 minutes or until center appears
nearly set when gently shaken.
^5 Cool on wire rack for 15 minutes. Loosen crust;
cool for 30 minutes. Remove side of pan; cool
cheesecake. Cover and chill for 4 to 24 hours.
PER SERVING: 433 cal., 27 g total fat (16g sat. fat),
mg chol., 330 mg sodium,
42 g carb., I g fiber,