Mallow Cranberry Cheesecake Recipe

Mallow Cranberry Cheesecake Recipe photo by Taste of Home

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Specks of cranberry sauce dot this cool and creamy cheesecake. The sugared cranberries on top are optional.—Gloria Colton, Russell, New York

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Mallow Cranberry Cheesecake Recipe

Prep: 1 hour + chilling

Yield: 12 Servings

60 60

Ingredients

3/4 cup graham cracker crumbs
1/2 cup finely chopped macadamia nuts
2 tablespoons sugar
1/4 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 packages (8 ounces each) cream cheese, softened
1 jar (7 ounces) marshmallow creme
1 can (14 ounces) whole-berry cranberry sauce
1 cup heavy whipping cream
SUGARED CRANBERRIES:
1 envelope unflavored gelatin
1/4 cup cold water
1 package (12 ounces) fresh cranberries or frozen cranberries, thawed
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-in. 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 bowl, beat cream cheese and marshmallow creme until smooth. Beat in cranberry sauce. Add cooled gelatin; mix well.
In a small bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight.
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. Spoon sugared cranberries over cheesecake. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts 1 slice equals 474 calories, 29 g fat (16 g saturated fat), 79 mg cholesterol, 229 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Mallow Cranberry Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p144

About Macadamia Nuts

The macadamia nut tree originated in Queensland, Australia and was brought to Hawaii in 1882. Today, virtually all of the world's macadamias are grown on the Big Island. It takes about 7 years for a macadamia to bear fruit, making the nut an in-demand delicacy. It takes 300 pounds of pressure per square inch to crack the shell of the macadamia, making it one of the hardest of all nuts to crack open. Because of that, macadamia nuts are mostly sold shelled.