Easy Cranberry Cheesecake recipe
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Ingredients
- ¾ cup graham cracker crumbs ½ cup chopped macadamia nuts ¼ cup melted margarine 2 tablespoons white sugar ¼ cup cold water 1 (.25 ounce) envelope unflavored gelatin 2 (8 ounce) packages cream cheese, softened 1 (7 ounce) jar marshmallow creme 1 (16 ounce) can whole berry cranberry sauce 1 cup frozen whipped topping (such as Cool Whip®), thawed
Nutrition Info
- 542.7 caloriescarbohydrate: 54.2 gcholesterol: 61.6 mgfat: 34.7 gfiber: 1.8 gprotein: 6.6 gsaturatedFat: 16.5 gservingSize: -sodium: 315.4 mgsugar: 33.4 gtransFat: : -unsaturatedFat: : -
Directions Easy Cranberry Cheesecake
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Mix graham cracker crumbs, macadamia nuts, margarine, and sugar together in a bowl, press into the bottom of a 9-inch springform pan.
Bake in the preheated oven until crust is lightly browned, about 10 minutes. Cool crust.
Mix water and gelatin together in a saucepan over low heat until dissolved, 3 to 4 minutes.
Beat cream cheese and marshmallow cream together in a bowl using an electric mixer on medium speed until well mixed. Gradually stir gelatin mixture and cranberry sauce into cream cheese mixture, fold in whipped topping. Spoon mixture over crust. Chill cheesecake in the refrigerator until firm, at least 1 hour.