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Mallow Cranberry Cheesecake

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

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.

2 of 2

Mallow Cranberry Cheesecake (continued)

Directions (continued)

  • 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.