Mallow Cranberry Cheesecake Recipe

5 1 3
Mallow Cranberry Cheesecake Recipe
Mallow Cranberry Cheesecake Recipe photo by Taste of Home
Publisher Photo

Mallow Cranberry Cheesecake Recipe

Read Reviews
5 1 3
Publisher Photo
Specks of cranberry sauce dot this cool and creamy cheesecake. The sugared cranberries on top are optional.—Gloria Colton, Russell, New York
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour + chilling

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
  • Orange slice and orange peel strips, optional

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. If desired, top with orange slice and orange peel strips. Yield: 12 servings.
Originally published as Mallow Cranberry Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p144

Nutritional Facts

1 slice: 474 calories, 29g fat (16g saturated fat), 79mg cholesterol, 229mg sodium, 51g carbohydrate (38g sugars, 2g fiber), 5g protein.

  • 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
  • Orange slice and orange peel strips, optional
  1. 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.
  2. 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.
  3. In a large bowl, beat cream cheese and marshmallow creme until smooth. Beat in cranberry sauce. Add cooled gelatin; mix well.
  4. In a small bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight.
  5. 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.
  6. 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).
  7. Just before serving, carefully run a knife around edge of pan to loosen. Spoon sugared cranberries over cheesecake. If desired, top with orange slice and orange peel strips. Yield: 12 servings.
Originally published as Mallow Cranberry Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p144

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Devilishly_Delicious User ID: 7401702 206631
Reviewed Nov. 25, 2013

"This recipe is pretty easy (other than the sugared cranberries, which are extremely fiddley), but the end result is both tasty and impressive. I will definitely be making it again."

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