Kraft 3-Step Cranberry Cheesecake
Yield
1 cakePrep
30 minCook
45 minReady
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | packages |
cream cheese (nonfat)
softened |
* |
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| ¾ | cup |
cranberries
chopped |
|
| ½ | teaspoon |
orange zest
grated |
|
| ⅓ | cup |
graham cracker crumbs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | packages |
cream cheese (nonfat)
softened |
* |
| 177 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 177 | ml |
cranberries
chopped |
|
| 2.5 | ml |
orange zest
grated |
|
| 79 | ml |
graham cracker crumbs
|
*
|
Directions
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
Add eggs; mix just until blended.
Do not overbeat after adding eggs.
Stir in ½ cup of the cranberries and peel.
Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
Pour cream cheese mixture into prepared pie plate.
Sprinkle with remaining ¼ cup cranberries.
Bake at 325F for 45 minutes or until center is almost set.
Cool.
Refrigerate 3 hours or overnight.
Makes 10 servings.
