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Cherry Berry Cheesecake Recipe

Cherry Berry Cheesecake Recipe

I found this merry prize winning recipe in a magazine years ago. It's been a yuletide tradition at our house ever since.
TOTAL TIME: Prep: 30 min. + chilling YIELD:12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.

Nutritional 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.