Brown Sugar Cheesecake
| Prep Time: 30 min | Serves: 16 |
| Cooking Time: 45 min | Yield: 1 pie |
Thick cranberry sauce lends brilliant color and sweet-tart taste to this rich cheesecake. Or use huckleberries or blueberries as well! Delish!
Ingredients
Gingersnap mini cookies:- 1 1/2 cup Flour
- 1/2 cup Whole Wheat Flour
- 2 tsp Pure Baking Soda
- 1 tsp Cinnamon, Ground
- 1 tsp Cloves, Ground
- 1 tsp Ginger Powder
- 1/4 tsp Salt
- 1/2 cup Egg Substitute, Liquid
- 1/2 cup Sugar
- 1/4 cup Brown Sugar Blend
- 1/4 cup Canola Oil
- 1/4 cup Molasses
- 2 tbsp Butter
- 1 tbsp Fat Free Milk
- 2 cups Philadelphia Cream Cheese
- 1 cup Philadelphia Cream Cheese, Fat Free
- 1/2 cup Pure Cane Sugar Dark Brown
- 1/4 cup Sugar
- 0 cup Cake Flour
- 2 Egg
- 1/2 cup Reduced Fat Sour Cream
- 2 tbsp Pure Maple Syrup
- 1 tbsp Pure Vanilla Extract
Directions
Gingersnap mini cookies: 1. In a mixing bowl, combine the flours, baking soda, cinnamon, cloves, ginger, and salt. Combine the egg substitute, sugars, oil and molasses; mix well. Add to dry ingredients; mix well.
2. Drop by teaspoonfuls 2 in. apart on coated baking sheet. Bake at 350 degrees for 8-10 minutes or until cookies spring back when lightly touched. Cool for 5 minutes; remove from pans to wire racks to cool completely.
Store in ziplock bag (can freeze in ziplock bags too!).
ENJOY!
1. Preheat oven to 400°.
2. To prepare cheesecake, combine gingersnap crumbs, butter, and milk in a medium bowl; stir with a fork. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 3 minutes; cool on a wire rack. Reduce oven temperature to 325°.
3. Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugars, beating until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Add sour cream, syrup, and vanilla; beat well. Pour cheese mixture into crust. Bake at 325° for 40 minutes or until cheesecake center barely moves when pan is touched. Turn oven off. Remove cheesecake; run a knife around outside edge. Return cheesecake to oven, and partially open oven door. Cool cheesecake 1 hour in oven. Remove from oven; cool completely on a wire rack. Cover and chill at least 8 hours.