Ingredients
9 whole cinnamon graham crackers, crushed1 tablespoon plus 1 cup sugar, divided1/4 cup butter, melted2 packages (8 ounces each) reduced-fat cream cheese, cubed1 package (8 ounces) fat-free cream cheese, cubed3/4 cup fat-free sour cream3 large egg whites, room temperature, lightly beaten1 tablespoon lemon juice2 teaspoons vanilla extract1 teaspoon rum extractTOPPING:3/4 cup sugar1/4 cup orange juice2 tablespoons water1-1/2 teaspoons grated orange zest1/4 teaspoon minced fresh gingerroot2 cups fresh or frozen cranberries1/4 cup chopped pecans
Preparation
Combine the cracker crumbs, 1 tablespoon sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add egg whites; beat on low just until combined. Stir in lemon juice and extracts. Pour into crust.
Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. hot water to larger pan.
Bake for 55-60 minutes or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil. Chill overnight.
In a small saucepan, combine the first five topping ingredients; bring to a boil. Add cranberries. Cook over medium heat until berries pop, about 10 minutes. Stir in pecans; cool. Cover and chill for at least 1 hour.
Spoon topping over cheesecake to within 1 in. of edges. Refrigerate leftovers.
