Chilled Cranberry Cheesecake Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 324
  • Fat:
  • 24 g
  • Saturated Fat:
  • 14 g
  • Cholesterol:
  • 75 mg
  • Sodium:
  • 191 mg
  • Carbohydrate:
  • 26 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


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Chilled Cranberry Cheesecake

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Whenever I'm invited to an outing involving food, so is my cheesecake. Light in texture, it has deliciously rich flavor. With its cranberry-pink color, it looks too pretty to cut...but don't let that stop you.

SERVINGS: 12

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 30 min. + chilling

Ingredients:

  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 2 tablespoons sugar
  • 2 teaspoons grated orange peel, divided
  • 1/3 cup butter, melted
  • 1 envelope unflavored gelatin
  • 1/4 cup orange juice
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (16 ounces) whole-berry cranberry sauce
  • 1-1/2 cups heavy whipping cream

Directions:

In a bowl, combine the cracker crumbs, sugar and 1 teaspoon orange peel; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool completely.
    In a small saucepan, sprinkle gelatin over orange juice and let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; cool slightly.
    Meanwhile, in a icing bowl, c=beat cream cheese and remaining orange peel until blended. Beat in cranberry sauce until smooth. Beat in cooled gelatin mixture; mix well.
    In a mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 3-4 hours before serving. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.


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