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Chilled Cranberry Cheesecake

 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


  • 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


  • 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)

Nutritional 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.