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Cherry Berry Cheesecake

I found this merry prize winning recipe in a magazine years ago. It's been a yuletide tradition at our house ever since.

12 ServingsPrep: 30 min. + chilling

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

2 of 2

Cherry Berry Cheesecake (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 285 calories, 15 g fat (5 g saturated fat), 18 mg cholesterol, 76 mg sodium, 34 g carbohydrate, 3 g fiber, 5 g protein.