Marshmallow Cranberry Cheesecake

  1. In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in butter. Press onto the bottom of a greased 9- inches springform pan. Place on a baking sheet. Bake at 350u0b0 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. 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.
  3. 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.
  4. 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).
  5. Just before serving, carefully run a knife around edge of pan to loosen. Remove sides of pan. Spoon sugared cranberries over cheesecake. Refrigerate leftovers.

graham cracker crumbs, nuts, sugar, butter, unflavored gelatin, cold water, cream cheese, marshmallow creme, cranberry sauce, heavy whipping cream, sugared cranberries, fresh cranberries, unflavored gelatin, cold water, superfine sugar

Taken from www.food.com/recipe/marshmallow-cranberry-cheesecake-337563 (may not work)

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