Cranberry Feta Cheesecake

This cheesecake shaped cheese spread's filling has been lightening with part skim ricotta, crushed cranberry and orange and other ingredients.


24 to 30 servings


7 crisp sesame breadsticks, crushed (about 2/3 cup)
3 tablespoons butter, melted
1 cup ricotta cheese
8 ounces crumbled feta cheese
1/2 cup heavy whipping cream
1 tablespoon cornstarch
1 teaspoon prepared horseradish
2 eggs, lightly beaten
1 (12 ounce) carton cranberry-orange sauce
1/2 cup chopped pecans, toasted
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
assorted crackers


Preheat oven to 350°F (177°C). Grease a 9-inch springform pan. In a small bowl, combine breadstick crumbs and butter. Press onto the bottom and 1 inch up the sides of prepared springform pan. Place on a baking sheet. Bake for 5 minutes. Cool on a wire cooling rack.

In a large bowl, beat the ricotta, feta and cream until smooth. Add the cornstarch and horseradish; mix well. Add eggs; beat on low speed just until combined. Fold in the cranberry-orange sauce, pecans, thyme and rosemary. Spoon into crust. Place pan on a baking sheet.

Bake for 30 to 35 minutes or until center is almost set. Cool on a wire cooling rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Cover and refrigerate overnight. Let cheesecake stand at room temperature 30 minutes before serving. Serve with crackers.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 30 minutes + chilling

Nutritional Information

1 serving (1 slice) equals 98 calories, 7 g fat (3 g saturated fat), 30 mg cholesterol, 111 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein.

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