mallow cranberry cheesecake

Name: Mallow Cranberry Cheesecake
Prep time: 1 h
Yield: 12
Cuisine: American
Ingredients: 3/4 cup(s) graham cracker crumbs; 1/2 cup(s) finely chopped macadamia nuts; 2 tablespoon(s) sugar; 1/4 cup(s) butter, melted; 1 - envelope unflavored gelatin; 1/4 cup(s) cold water; 2 package(s) (8 ounces each) cream cheese, softened; 1 jar(s) (7 ounces) marshmallow creme; 1 can(s) (14 ounces) whole-berry cranberry sauce; 1 cup(s) heavy whipping cream; FOR THE SUGARED CRANBERRIES; 1 - envelope unflavored gelatin; 1/4 cup(s) cold water; 1 package(s) (12 ounces) fresh cranberries or frozen cranberries, thawed; 2/3 cup(s) superfine sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 1 Hr

method No-Cook or Other

Ingredients For mallow cranberry cheesecake

3/4 c

graham cracker crumbs
1/2 c

finely chopped macadamia nuts
2 Tbsp

sugar
1/4 c

butter, melted
1

envelope unflavored gelatin
1/4 c

cold water
2 pkg

(8 ounces each) cream cheese, softened
1 jar

(7 ounces) marshmallow creme
1 can

(14 ounces) whole-berry cranberry sauce
1 c

heavy whipping cream
FOR THE SUGARED CRANBERRIES
1

envelope unflavored gelatin
1/4 c

cold water
1 pkg

(12 ounces) fresh cranberries or frozen cranberries, thawed
2/3 c

superfine sugar

How To Make mallow 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-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. 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.

2
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).
3
Just before serving, carefully run a knife around edge of pan to loosen. Spoon sugared cranberries over cheesecake. Refrigerate leftovers.
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