Cherry Berry Cheesecake Recipe

Ingredients

• 2-1/4 cups sliced almonds, toasted
• 1/4 cup confectioners' sugar
• 1 teaspoon grated orange peel
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup butter, melted
• FRUIT FILLING:
• 1 can (21 ounces) cherry pie filling
• 1 cup whole-berry cranberry sauce
• 3 tablespoons sugar
• 1 teaspoon lemon juice
• 1 envelope unflavored gelatin
• CREAM CHEESE FILLING:
• 2 packages (3 ounces each) cream cheese, softened
• 3 tablespoons confectioners' sugar
• 2 tablespoons plain yogurt
• Additional sliced almonds

Directions

• Place almonds in a food processor; cover and process until finely ground. Transfer to a bowl; add the confectioners' sugar, orange peel, cinnamon and nutmeg. Stir in butter. Press onto the bottom and 1-in. up the sides of a greased 9-in. springform pan. Bake at 350° for 9-11 minutes or until lightly browned; cool.
• In a large saucepan, combine the pie filling, cranberry sauce, sugar and lemon juice. Sprinkle gelatin over cranberry mixture. Stir until combined; let stand for 1 minute. Cook over low heat until gelatin is completely dissolved, stirring gently. Remove from the heat. Chill until slightly thickened.
• Meanwhile, in a large bowl, beat the cream cheese, confectioners' sugar and yogurt until smooth. Spread evenly over cooled crust. Spoon fruit filling over the cream cheese layer. Refrigerate for at least 6 hours or overnight. Sprinkle with sliced almonds. Refrigerate overnight.
• Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.

Cherry Berry Cheesecake published in Country Woman Christmas Annual 2004, p47