Spiced Cheesecake with Roasted Cranberries via JennySheaRawn.com

Spiced Cheesecake with Roasted Cranberries

I received free coupons of siggi’s yogurt mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.

Spiced Cheesecakes with Roasted Cranberries via JennySheaRawn.comSpiced Cheesecake with Roasted Cranberries. For your Thanksgiving, Christmas or holiday table. A festive, elegant and tempting dessert.

This cheesecake uses siggi’s orange & ginger Icelandic style skyr yogurt in the filling.

siggi’s yogurt contains very little added sugar, so there’s barely a hint of sweetness. Plus it’s protein rich and contains simple ingredients, all qualities that I look for in a yogurt. Normally, I eat it straight from the cup, but have also used it in this decadent Mango Coconut Bread Pudding and now in this cheesecake.

I was lucky enough to meet the siggi’s founder, Siggi Hilmarsson at an event back in July … right before my due date. He shared his story of leaving his day job in NYC to follow his new found passion of creating skyr yogurt because he was homesick for the Icelandic skyr yogurt of his childhood, a staple in the Icelandic diet. So, Siggi set out to create skyr yogurt here in the US with simple ingredients and more protein than sugar. Very cool. And the yogurt is very good.

Back to the cheesecake. This creamy filling pairs perfectly with the tart and spiced cranberry topping. Dates, local apple cider and cinnamon add most of the sweetness in the cheesecake filling and apple cider and cinnamon add just a hint of sweetness in the topping.

I love the tartness of fresh cranberries and use them often in the fall and winter because they’re so pretty, festive and add freshness and tartness to sweet or savory recipes. I add very little sugar when using them. They do need a bit of sweetening, since they are naturally so low in sugar and you need a little something to cut through the tartness. Side note about cranberries: they are a powerful little fruit. They contain proanthocyanidins, which have anti-stick properties, helping keep bad bacteria from sticking in the digestive and urinary tract.

For this cranberry topping, the berries are roasted for an hour in the oven with apple cider and a cinnamon stick. They have just a hint of sweetness but are still very tart, just the way I like them.

Spiced Cheesecakes with Roasted Cranberries via JennySheaRawn.com
Cheesecakes always remind me of the holidays. Most of the year if you offered me a choice of desserts, I’d lean chocolate. But not during the holidays. Bring on the apple crumble (my mom makes the best!) and top it with vanilla ice cream, pumpkin pie and cheesecakes. When I was growing up in Cincinnati, our family invited our great family friends over each year for Thanksgiving and they’d always bring this to-die-for chocolate cheesecake, combining the best of both worlds … cheesecake and chocolate. It was the richest, chocolatiest, creamiest dessert you could imagine. Forget Thanksgiving dinner, just give me a slice of that. There was nothing light about that cheesecake. Think it’s time to make that again for old times sake. Mom, maybe this year?

One of my favorite parts about a cheesecake is the crust. This crust is VERY good. So good that on a few pieces of cheesecake, just the crust went missing. I didn’t skimp much on this crust – it uses cookie crumbs, butter and sugar.  But the filling and topping is lighter and lower in sugar than traditional cheesecake.

I used mini springform pans for this recipe, each measuring 4 ¼ inches. If you have similar sized pans, use them. If not, you could make one large cheesecake (or 12 mini ones in a muffin pan), you’ll need to just adjust the cooking time.

Spiced Cheesecakes with Roasted Cranberries via JennySheaRawn.com
Here’s how to make this pretty holiday dessert:

Spiced Cheesecake with Roasted Cranberries

Serves: 6 – 9 (each mini cheesecake serves 2-3 people)

Time: 2 hours plus refrigeration time

Ingredients:

For the topping:

  • 2 cups fresh cranberries
  • ½ cup apple cider (or sub apple juice)
  • 1 cinnamon stick

For the crust:

  • 1 ¼ cups vanilla wafer cookie crumbs
  • 4 Tbsp butter
  • 2 Tbsp light brown sugar

For the filling:

  • 1 5.3 oz cup siggi’s orange & ginger 0% skyr
  • 2 eggs
  • 4 Medjool dates, pitted, soaked in water for 10 minutes, then drained and chopped
  • 2-8 oz packages Neufchatel cheese (reduced-fat cream cheese)
  • ½ cup apple cider (or sub apple juice)
  • ¼ tsp salt
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 Tbsp light brown sugar

Directions:

Preheat oven to 350° F. Wash cranberries and place into an oven safe dish with apple cider and cinnamon stick. Roast for 1 hour. Remove from oven, let cool then refrigerate. Combine cookie crumbs, butter and light brown sugar. Spray 3 mini spring cake pans (4 ¼ inch each) with nonfat cooking spray.  Press cookie mixture into each pan evenly and press until tightly packed down to form crusts. Bake for 10 minutes. Remove and let cool. Meanwhile, combine siggi’s, eggs, dates, Neufchatel cheese, apple cider, salt, vanilla, cinnamon and light brown sugar in a food processor and process until smooth and combined. Pour batter into prepared crusts and bake for 35-40 minutes, or until cheesecakes are lightly puffed and centers are still slightly jiggly. Let cool and refrigerate overnight, or at least 4 hours. Top each cheesecake with cranberries, sprinkle with cinnamon and serve.

Happy Thanksgiving to you and yours! For more tempting siggi’s recipes, visit my fellow Recipe ReDuxer sites below:

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{ 14 comments… add one }
  • Anne|Craving Something Healthy November 12, 2015, 11:34 am

    I totally love this recipe! I have some of those mini-springform pans and I think anything that comes out of them is just adorable. Pinning this for the holidays 🙂

    • Jenny November 13, 2015, 9:37 am

      @Anne, thank you! Aren’t those mini pans the best? So cute.

  • Sonali- The Foodie Physician November 12, 2015, 4:55 pm

    YUM! These look so pretty and festive and I love all of the wonderful ingredients that you used! The first photo is absolutely stunning!!

    • Jenny November 13, 2015, 9:37 am

      @Sonali, thank you! Making this cheesecake definitely got me into the holiday spirit 🙂

  • Serena November 12, 2015, 11:02 pm

    WOW! Look at those gorgeous photos. And …wow again: you roasted cranberries. What a delicious idea. Cheesecake reminds me of the holidays too. Didn’t know you could get mini springform pans…thanks for the scoop.

    • Jenny November 13, 2015, 9:36 am

      @Serena, thank you! Get those springform pans – they make adorable mini cakes and brownies too!

  • Sarah Grace November 13, 2015, 7:44 am

    helllllo delicious!! I vote you as winner of the siggi’s contest 🙂 wow, I love gingerbread and also the tartness of cranberries just like you. So yummy!!

    xo,
    Sarah Grace
    http://freshfitnhealthy.com

    • Jenny November 13, 2015, 9:36 am

      @Sarah Grace 🙂 thank you! It’s the best time for cranberries, so we must eat em up!

  • Jessica @ Nutritioulicious November 13, 2015, 7:52 pm

    These are so cute and look delish! I especially love the roasted cranberries! I had never thought to do that even though I roast pretty much everything else! Definitely have to try.

  • Ariel Warren, RD, CD October 12, 2017, 10:50 pm

    Wow!! This cheesecake looks amazing!! You are one talented baker. 😀

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