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chocolate-cranberry cheesecake

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

cranberry sauce

V

4

cup semisweet chocolate

pieces

%

cup graham cracker

crumbs

3/4

cup finely crushed

gingersnaps

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),

softened

1 cup powdered sugar

2 eggs

1

tsp. vanilla

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

and IV

2

inches up side of 8-inch springform pan.

3

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.

4

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.

5

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),

111

mg chol., 330 mg sodium,

42 g carb., I g fiber,

6

g pro.

great cheesecakes

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