- 4 ounces chocolate graham crackers (I used Teddy Grahams, and needed more than 4 ounces… use as much as needed to coat the bottom and sides of the pan as directed below)
- 3 tablespoons canola oil
- Cooking spray
- 1 1/2 cups fresh cranberries
- 1/2 cup sugar
- 1/4 cup seedless raspberry jam
- 3 tablespoons water
- 1 cup sugar
- 2 1/2 (8-ounce) packages block-style 1/3-less-fat cream cheese, softened
- 1 cup plain fat-free Greek yogurt
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3 large eggs
- 2 large egg whites
Preheat oven to 375°.
Wrap outside and bottom of an 8-inch springform pan tightly with a double layer of heavy-duty foil.
Place crackers in a food processor; process until finely ground. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375° for 8 minutes; cool on a rack.
Reduce oven temperature to 325°.
Place cranberries, sugar, jam, and water in a saucepan; boil. Cook 8 minutes or until cranberries pop and mixture is syrupy. Cool 20 minutes. Place mixture in a food processor; process 1 minute or until smooth.
Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition.
Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters.
Fold beaten egg whites into cream cheese mixture. Pour filling over crust.Spoon cranberry mixture over filling; swirl together using the tip of a knife.
Place springform pan in a 13 x 9-inch metal baking pan. Add hot water to pan to a depth of 2 inches. Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched (it took a little over an hour to cook completely for me)
Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.
This was definitely one of the most difficult desserts I’ve ever baked before, but it turned out great! Not only did it look fun with the cranberry swirls, but it really tasted delicious and creamy like a cheesecake should… but just light enough that you could eat a whole piece without feeling like you need to diet for a week.
Have you ever made a “healthified” dessert that tasted just as good (or better) than the full-fat version? Share your recipes in the comments!