Marshmallow Cranberry Cheesecake

[ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 3/4 cup graham cracker crumbs 1/2 cup finely chopped macadamia nuts 2 tablespoons sugar 1/4 cup

Marshmallow Cranberry Cheesecake Recipe
Cranberry speckled cheesecake over a decadent macadamia nut crust.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 jar (7 ounces) marshmallow creme
  • 1 can (16 ounces) whole-berry cranberry sauce
  • 1 cup heavy whipping cream

[/ingredients-right]
[/ingredients-list]
[ingredients-list title=”Sugared Cranberries” serving_size=””]
[ingredients-left]

  • 1 package (12 ounces) fresh cranberries
  • 1 envelope unflavored gelatin

[/ingredients-left]
[ingredients-right]

  • 1/4 cup cold water
  • 2/3 cup superfine sugar

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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 mixing bowl, beat cream cheese and marshmallow creme until blended. Beat in cranberry sauce. Add cooled gelatin; mix well. In a small mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Scrub cranberries in soapy water; rinse and dry completely. 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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]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). [/step-item]

[step-item number=”5″ image_url=”” title=”” ]Just before serving, carefully run a knife around edge of pan to loosen. Remove sides of pan. Spoon sugared cranberries over cheesecake. Refrigerate leftovers. Serves 12.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest