Cranberry Cheesecake

Ingredients:

• 1 Basic Crumb Crust (See recipe)

Filling:

• 8 oz. Neufchatel cream cheese
• 8 oz. fat-free cream cheese
• 2 cups fat-free yogurt
• 1 cup fat-free cottage cheese
• 2 large eggs
• 2 large egg whites
• 1 cup granular sugar
• 2 tsp. vanilla extract

Topping:

• 1 (16 oz.) can whole cranberry sauce
• 3 tbsp. orange juice
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1 tbsp. cornstarch
• 1 tbsp. water
• 1 tsp. grated orange zest

Makes 16 Servings

1. Preheat oven to 375 F. Follow the directions for the Basic Crumb Crust, using a springform pan. Press the crumb mixture into the bottom and 11/2 inches up the sides of the pan. Bake and let cool as directed. Reduce the oven temperature to 350 F. 
2. In a food processor, blend both cream cheeses, yogurt, and cottage cheese until smooth. Add the eggs, egg whites, sugar, and vanilla extract and pulse until blended. Pour the mixture into the springform pan and place in the center of the oven.
3. Reduce the heat to 325 F and bake until the cheesecake is almost set but jiggles an bit when shaken, 70-75 minutes. Turn off the oven and let the cheesecake sit in the oven 1 hour longer. Transfer the cheesecake to the refrigerator and chill for at least 3 hours.
4. Meanwhile, prepare the topping. In a small saucepan, combine the cranberry sauce, orange juice, cinnamon, and nutmeg. Bring to a boil, stirring often; cook 1 minute. Dissolve the cornstarch in the water and stir into the saucepan; return to a boil an cook until mixture is thickened, 1 minute longer. Remove from the heat and stir in the orange zest; cool completely, then chill in the refrigerator for at least 1 hour.
5. Spread the cranberry mixture over the top of the cake just before serving or after the cheesecake is well chilled.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. You can have your cheesecake and eat it too. This cranberry cheesecake is so delicious and will give a new flavor to the holidays or any special occasion you may be celebrating. This cheesecake is very creamy and the cranberry topping gives it an extra kick of zing. You can reduce the amount of granulated sugar t o1/3 of a cup or don't add any and your cheesecake will taste good for sugar-free. You can use whole cranberries or add a touch of pomegranates to the topping and your cheesecake will be just as delicious.