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Makes 16 servings, 1 piece (121 g) each.
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Cooled cheesecake can be stored in refrigerator up to 24 hours before serving. Top with cranberry glaze just before serving.
Prepare using frozen cranberries.
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
Save 50 calories and 7 grams of total fat, including 4 grams of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese Spread and low fat sour cream.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.