Brown Sugar Cheesecake with Cranberry Compote

Ingredients

• 1.3 ounces cake flour (about 1/3 cup)
• Cooking spray
• ½ cup reduced-fat sour cream
• 2 large eggs
• 2 tablespoons maple syrup
• 2 cups (1 pound) 1/3-less-fat cream cheese
• ¾ cup fresh orange juice (about 3 oranges)
• + 13 more ingredients
• • ¼ teaspoon ground cinnamon
  • 1 ¾ cups gingersnap crumbs (about 30 cookies, finely crushed)
  • Cheesecake:
  • 1 cup shredded peeled ripe pear (1 medium)
  • ½ cup packed dark brown sugar
  • 1 tablespoon vanilla extract
  • 1 cup (8 ounces) fat-free cream cheese
  • Compote:
  • ¼ cup granulated sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon fat-free milk
  • ½ cup packed dark brown sugar
  • 2 cups fresh cranberries (about 8 ounces)

1. Preheat oven to 400°. 2. To prepare cheesecake, combine gingersnap crumbs, butter, and milk in a medium bowl; stir with a fork. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 3 minutes; cool on a wire rack. Reduce oven temperature to 325...

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