Nov 16, 2013

Skinny Cranberry Swirl Cheesecake Squares


Cheesecake squares with a cranberry swirl and a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!
 
Cheesecake squares with a cranberry swirl and a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!

I'm so excited to share these with you, they turned out even better than I expected! 


A few years ago I started experimenting with adding fat free Greek yogurt to my cheesecakes and now it's a standard for me. It's a great way to cut down on the fat and the flavor is wonderful. This is a variation of my strawberry cheesecake swirl recipe, and my chocolate raspberry swirl cheesecake, only for a Fall/Winter theme cranberries are in perfect and in season. The gingersnap and pecan crust is the perfect compliment – you'll love this!




Skinny Cranberry Swirl Cheesecake Squares
Skinnytaste.com
Servings: 9 • Size: 1 cheesecake square • Old Points: 5 pts • Points+: 5 pts
Calories: 197 • Fat: 10 g • Protein: 6 g • Carb: 22 g • Fiber: 1 g • Sugar: 14 g
Sodium: 101 mg • Cholesterol: 0 mg

Ingredients

For the Cranberry Sauce:
  • 3/4 cup fresh cranberries
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon fresh orange zest

For the Crust:
  • 3 oz gingersnap crumbs (from 12 gingersnap cookie, I used Nabisco brand)
  • 1 oz pecans, crushed
  • 1 1/2 tablespoons light butter, melted

For the Cheesecake:
  • 8 oz 1/3 less fat cream cheese
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 6 oz nonfat Greek yogurt (Chobani)
  • 2 egg whites
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon flour

Directions:



Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line an 8x8-inch baking pan with waxed paper, leaving a 2-inch overhang on all sides.

Begin by preparing the cranberry sauce.  Combine the cranberries, sugar, water, and orange zest in a small saucepan.  Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes.  Remove from the heat, allow to cool as you prepare the remaining ingredients.



Combine the gingersnap crumbs, crushed pecans, and light butter in a small bowl.  Stir together to moisten the crumbs, then pour into the prepared baking pan.  Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.

In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth.  Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined.  Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.

Add the cooled cranberry mixture to a food processor, and puree until smooth.  If the mixture is too thick, add 1/2 tablespoon water.  Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.


Bake the cheesecake in the preheated oven for 25 minutes.  Allow the cheesecake to cool to room temperature, and place in the fridge for several hours to get well chilled.  Once chilled, cut into squares and serve.

85 comments :

  1. You can bake something with waxed paper lining the pan??? The wax doesn't melt or catch on fire?? It sounds delicious, though.. JN

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    2. Thank you very much. I didn't think I was reading the recipe right, but I am a SENIOR citizen so sometimes think it must be me!! Hope no one else tries it with waxed paper.....

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    3. It works fine, or you can use parchment paper.

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    4. I'm making this for Thanksgiving, can't wait to see how it taste.

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    5. Well, I just did this recipe for tomorrow....and lined the pan with wax paper, and it set off my FIRE alarm!!! It might be due to the fact that some of the batter was on the wax paper, but I'm not sure. Still....I had doubts about the wax paper. I probably won't use the wax paper again.

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  2. You can always line the pan with parchment paper.

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  3. what kind of flour should i use for it?

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  4. Looks great I love your blog only came across it today!

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  5. wax paper is the poor(wo)man's version of parchment paper. it's a little stinky if it gets too hot but otherwise it works great. and there are lots of crafty things to do with it too.

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  6. Going to make this with Trader Joes gluten free gingersnaps,and replace the flour in the cake...yummy. Thanks

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  7. This looks so easy to convert to gluten free, my work mates will love you!

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  8. Great use of gingersnap in the crust!! Festive bars, Gina! Yum!

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  9. Oh My.. looks so beautiful and it's slim too ! Love the preparation perfect for thanks giving time..!

    -Mythreyi
    Yum! Yum! Yum!

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  10. I just made a whole batch of cranberry sauce and was wondering what to do with the leftovers!

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  11. This looks to die for! I have to make it for Christmas!!!

    Whimsical Allure

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  12. Do the fat free items in the recipe have aspertame or any such thing? That crap is very bad for the brain!! However, I m most definitely going to try this recipe even if I have tob use light or full-fat items.

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    1. No it's plain yogurt. No sweetener added.

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    2. You can always check the ingredient list on the containers. That's why they're there.

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  13. I have added this to my list of 'things to make for Christmas'.
    Looks wonderful!
    Claire

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  14. Hey, how many squares do you break it up into? I so love your stuff. Can't wait for your book! Val

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  15. I've made so many of your recipes that are just awesome- can't wait to try this one. Thanks for making it easy, being on weight watchers!

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  16. Thank you also for providing a dessert recipe that has a reasonable portion size! I get so frustrated with desserts that use an 8 x 8 pan and "serves 12 or 16 or worse"!!

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    1. Oops! I just wrote this and also meant to thank you for providing Weight Watchers points plus. As a WW devotee, I appreciate being able to base what I cook on the points plus of a recipe.

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  17. Yay!!! SKINNY CHEESECAKE!!! This is now added to my Thanksgiving menu!! My husband is so happy, he LOVES cheesecake!!! Thanks for ALL the recipes you share with us Gina!! I print them out and I have a whole notebook full of them. My husband & I have lost 70 pounds EACH since February thanks to your wonderful Skinny Recipes!!! <3

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    1. That's awesome Teresa, enjoy the holidays!

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  18. @ Gina, can you use another dish, like a 9 x 13 or a 9 inch pie pan?

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    1. A pie plate would work if you want to serve it more like a pie (leave out the parchment paper. 9 x 13 is too large.

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  19. This looks delish! We have nut allergies - can I just omit the pecans and use more gingersnaps?
    Thanks!

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    1. Can you use other nuts? I'm allergic to walnuts and pecans.

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  20. Amazing, Gina. Thank you for sharing!

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  21. Gina-I am not a WW but I am a Diabetic. I make a lot of your recipes but try to make them sugarfree and sometimes low carb. You have many good recipes.

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    1. Any suggestions for how to make this diabetic friendly? i'm thinking of making this for thanksgiving dessert an my bro-in-law is diabetic

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  22. What is the purpose of the waxed paper/parchment paper? I also wondered if the egg whites are supposed to be beaten before added to the mixture?

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    1. This helps you easily remove it from the pan. Yes, the egg whites beaten.

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  23. Gingersnap pecan crust? This sounds really really good. Thanks for the recipe, pinned to try later.

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  24. I made this for our dessert this evening, and it was delish! I made a few changes... walnuts instead of pecans, and canola butter instead of light... because that's what I had on hand. Points remained the same for those changes. I used the waxed paper as Gina instructed, and it worked out fine. I did bake at a lower temp (325 for 35 minutes), as I prefer the lower temp for cheesecakes. Definitely will make again!

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  25. Love this!!! I just came across your blog and I am loving it!! :)

    I am going to feature this on my FB page tomorrow at 5:00, if you want to check it out go to: facebook.com/fueledbysweatfitness

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  26. This looks wonderful, but not being a fan of ginger snaps I'm wondering how it would taste with a graham cracker crust. Do you think it would be too sweet with the tartness of the cranberries?

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  27. I think this is the first time I've seen a cranberry swirl, it's gorgeous!

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  28. Adding free Greek yogurt is a really great idea! Do you add just plain-- or have you experimented with other flavors?

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    1. I use plain always, and add my own flavors.

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  29. Is the old points and the points + the same? I just wanted to make sure I read that correctly. This looks yummy

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  30. What is "light butter?" This looks SO GOOD! And I'm anticipating cranberry sauce leftovers after turkey day.. perfect!

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  31. I made this for my co workers and they ALL loved the crust. The cranberry had the right kind of tangyness to the cheesecake. Im thinking a nice pumpkin puree to try out for thanksgiving.

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  32. Do you think it would taste bad with other sweeteners like raw honey, pure maple syrup or even coconut sugar? I don't like to use much sugar, in fact it makes me sick so I was hoping I could use something else, but I'm not sure how it would taste.

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    1. Sure, I would play around with coconut sugar in the crust and maple/honey in the cheesecake.

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  33. Will the PP value change if I use regular butter?

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    1. No it stays the same. Go for the real thing!

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  34. Wow it's look gorgeous!, I think this is the first time I've seen a cranberry swirl

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  35. Would this work usign Splenda instead of sugar?

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    1. I never use Splenda, but I can only assume it would be ok.

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  36. Do you know if this will freeze well? I don't want to have to eat the whole thing before it goes bad.... :)

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  37. This was SO YUMMY!!!!!! made one for a family gathering and anyone one to take to work luncheon tomorrow..THANKS

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  38. Hi Gina, not quite sure if my last question posted; however, I LOVE your blog and don't know what I did without you! :)

    I could only find frozen cranberries and am making this Thursday. I assume I'll have to defrost them prior to making the syrup? Will that be alright?

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    1. Should be fine frozen, just need to cook a little longer. Enjoy!

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  39. Brittany Pollard11/25/13, 5:02 PM

    I just made two batches of these for a holiday party that one of my college organizations was hosting. They flew off the platter! Extremely simple to make, even my boyfriend could help! I did have some trouble with the cranberry sauce without a food processor, but it was still great with the sauce a bit chunkier!

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  40. Made this for thanksgiving desert....what a hit, so many people asked for the recipe....thanks again, and Happy Thanksgiving to you and your family

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  41. Made them for Thanksgiving desert, and they were absolutely delicious! Thanks for another great recipe success!

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  42. I made these for Thanksgiving and on my they were loved. My son kept wanting to go back for more and more. They were so good!!!

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  43. These were almost gone before dinner was served! They were a huge hit even with the "I only like full fat goodies" crowd. Of course I waited until they all said how much they loved them before telling my "not so much fat" secret. I had plenty of cranberry topping leftover so I've been mixing it with my morning oatmeal... YUM.

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  44. WOW! This looks absolutely yummy..Very Nice post. I like it. I use to do buy online cheese cake as its time saving.very informative post about cheese cake.thanks for sharing this.

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  45. How many pecans is 1 oz.?

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  46. I would like to make this in a 9 X 13 pan. Will I need to double the recipe or just do 1 1/2 times it? I am making this in 2 days and need to make sure I have enough ingredients. Please email me at jewelzht@gmail.com as soon as possible with a response. I love your recipes! Thanks!

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  47. These look divine and I included them in my holiday dessert round up on my blog, thank you! I love that the crust is made from gingersnaps!

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  48. These are amazing! When I served these for dessert my family couldn't get enough of them. The only difference in the recipe I didn't add the pecans and they were still great. Nicest thing it was "whole lot less fattening " Loved it Thanks for sharing your recipe its a "keeper"

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  49. These were really good and so easy!!!
    Tiffany

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  50. Hi Gina! I want to make these for Christmas Eve, but already have so much to do. Do you think it would be ok to make over the weekend and freeze until Tuesday?

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  51. It's National Cheesecake Day, and I decided to make this recipe, a family favorite, to celebrate! Since it's summertime, I'm using raspberries instead of cranberries, and I had to make the sauce a little differently (pureed/strained raspberries, lemon juice, sugar, cornstarch), and I baked the cheesecake at 325 for 35 minutes. Looks gorgeous!

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  52. Great to see a skinny recipe for a dessert without sweetener. Look forward to following your posts :) xx

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  53. Hi!
    My sister is allergic to both gluten and corn. Is there another substitute you would recommend for the flour?
    Thanks.

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  54. I made these last year for Thanksgiving & they were such a hit I was asked to make them again this year. Fine by me, they are so easy & can be prepared the day before. Thx Gina!
    BTW, I used chocolate graham crackers instead of gingersnaps. :)

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  55. Need to make larger batch..if use 9x13 should I double recipe?

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  56. Will the sauce turn out good if I prepare it with dried cranberries ? Fresh ones were no where to be found -_-

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