CRANBERRY FETA CHEESECAKE

Cranberry Feta Cheesecake image

"I modified a cheese spread into a cheesecake by lightening the filling with part skim ricotta, crushed cranberry and orange and other ingredients," shares Josephine Piro from Easton, Pennsylvania.

Provided by Taste of Home

Time 55m

Yield 24-30 servings.

Number Of Ingredients 13

Ingredients

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 carton (12 ounces) cranberry-orange sauce
1/2 cup chopped pecans, toasted
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
Assorted crackers

Steps:

In a small bowl, combine breadstick crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire 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 at 350° for 30-35 minutes or until center is almost set. Cool on a wire 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.

Nutrition Facts : Calories 98 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 111mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 3g protein.