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Chilled Cranberry Cheesecake

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.

12 ServingsPrep: 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 (14 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 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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Chilled Cranberry Cheesecake (continued)

Nutrition Facts: 1 serving (1 piece) equals 324 calories, 24 g fat (14 g saturated fat), 75 mg cholesterol, 191 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.