cranberry swirl cheesecake squares
cranberry swirl cheesecake squares with a gingersnap pecan crust so good, less guilt and perfect for the holidays
fresh cranberries, sugar, water, fresh orange zest, gingersnap crumbs, pecans, light butter, 1/3 less fat cream cheese, sugar, vanilla extract, nonfat greek yogurt, egg whites, fresh lemon juice, flour
- 3/4 cup fresh cranberries
 - 1/4 cup sugar
 - 1/4 cup water
 - 1/2 teaspoon fresh orange zest
 - 3 oz gingersnap crumbs
 - 1 oz pecans
 - 1 1/2 tablespoons light butter
 - 8 oz 1/3 less fat cream cheese
 - 1/4 cup sugar
 - 1/2 teaspoon vanilla extract
 - 6 oz nonfat greek yogurt
 - 2 egg whites
 - 2 tablespoons fresh lemon juice
 - 1 tablespoon flour

- 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.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 3/4 cup fresh cranberries
- 1/4 cup sugar
- 1/4 cup water
- 1/2 teaspoon fresh orange zest
- 3 oz gingersnap crumbs
- 1 oz pecans
- 1 1/2 tablespoons light butter
- 8 oz 1/3 less fat cream cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 6 oz nonfat greek yogurt
- 2 egg whites
- 2 tablespoons fresh lemon juice
- 1 tablespoon flour

 ### Assistant: The ingredients you'll need are:
- 3/4 cup fresh cranberries
- 1/4 cup sugar
- 1/4 cup water
- 1/2 teaspoon fresh orange zest
- 3 oz gingersnap crumbs
- 1 oz pecans
- 1 1/2 tablespoons light butter
- 8 oz 1/3 less fat cream cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 6 oz nonfat greek yogurt
- 2 egg whites
- 2 tablespoons fresh lemon juice
- 1 tablespoon flour


You can follows these steps to make the recipe:
- 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.
- .

