Marshmallow Cranberry Cheesecake
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 3⁄4 cup graham cracker crumbs
- 1⁄2 cup finely chopped macadamia nuts
- 2 tablespoons sugar
- 1⁄4 cup butter, melted
- 1 (1/4 ounce) envelope unflavored gelatin
- 1⁄4 cup cold water
- 2 (8 ounce) packages cream cheese, softened
- 1 (7 ounce) jar marshmallow creme
- 1 (16 ounce) can whole berry cranberry sauce
- 1 cup heavy whipping cream
-
Sugared Cranberries
- 1 (12 ounce) package fresh cranberries
- 1 (1/4 ounce) envelope unflavored gelatin
- 1⁄4 cup cold water
- 2⁄3 cup superfine sugar
directions
- In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in butter. Press onto the bottom of a greased 9- inches springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
- In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly. In a large mixing bowl, beat cream cheese and marshmallow creme until blended. Beat in cranberry sauce. Add cooled gelatin; mix well. In a small mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight.
- Scrub cranberries in soapy water; rinse and dry completely. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy.
- Lightly brush mixture over all sides of berries. Place on a wire rack over waxed paper; sprinkle with superfine sugar. Let stand at room temperature for up to 24 hours (do not refrigerate or the sugar will dissolve).
- Just before serving, carefully run a knife around edge of pan to loosen. Remove sides of pan. Spoon sugared cranberries over cheesecake. Refrigerate leftovers.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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