Christmas Cheesecake Recipe

3.5 2 2
Christmas Cheesecake Recipe
Christmas Cheesecake Recipe photo by Taste of Home
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Christmas Cheesecake Recipe

Read Reviews
3.5 2 2
Publisher Photo
With a cheery cherry topping and mint green garnish, this is the perfect dessert to top off a holiday dinner.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 5 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 5 min.

Ingredients

  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 6 tablespoons butter, softened
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1/4 cup milk
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 2 teaspoons grated lemon peel
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 can (21 ounces) cherry pie filling

Directions

In a small bowl, combine crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Chill 15 minutes.
In a small saucepan, combine gelatin and water; let stand for 1 minute. Add milk; cook and stir over low heat until gelatin is dissolved.
In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in gelatin mixture and lemon peel. Chill until partially set.
Fold in 2 cups whipped topping. Pour over crust. Chill until firm, at least 3 hours. Spread pie filling over gelatin layer. Top with remaining whipped topping. Refrigerate left-overs. Yield: 10-12 servings.
Originally published as Christmas Cheesecake in Country Woman Christmas Annual 1998, p41

Nutritional Facts

1 slice: 295 calories, 17g fat (11g saturated fat), 37mg cholesterol, 190mg sodium, 32g carbohydrate (21g sugars, 1g fiber), 3g protein.

  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 6 tablespoons butter, softened
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1/4 cup milk
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 2 teaspoons grated lemon peel
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 can (21 ounces) cherry pie filling
  1. In a small bowl, combine crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Chill 15 minutes.
  2. In a small saucepan, combine gelatin and water; let stand for 1 minute. Add milk; cook and stir over low heat until gelatin is dissolved.
  3. In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in gelatin mixture and lemon peel. Chill until partially set.
  4. Fold in 2 cups whipped topping. Pour over crust. Chill until firm, at least 3 hours. Spread pie filling over gelatin layer. Top with remaining whipped topping. Refrigerate left-overs. Yield: 10-12 servings.
Originally published as Christmas Cheesecake in Country Woman Christmas Annual 1998, p41

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MY REVIEW
Colleen2502 User ID: 7056264 32091
Reviewed Dec. 25, 2012

"I made this for Christmas dessert... I used Chocalate baking crumbs instead of Graham Cracker crumbs, bought them by accident and decided to just go with it- don't think I would go that route again, just didn't work out very well... I think the amount of the gelatin in the recipe needs to be doubled as the cheesecake part got very runny at room temperature and pretty much as soon as I took the cake out of the springform... Everyone liked it, but being the "baker" of this dish and a little more critical I think some improvements on the consistency could help this dish out a bit."

MY REVIEW
nygard User ID: 5423769 23986
Reviewed Nov. 26, 2011

"Excellent! My grandkids love it!"

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