Marshmallow Cranberry Cheesecake Recipe

Name: Marshmallow Cranberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup graham cracker crumbs; 1/2 cup finely chopped macadamia nuts; 2 tablespoons sugar; 1/4 cup butter, melted; 1 (1/4 ounce) envelope unflavored gelatin; 1/4 cup cold water; 2 (8 ounce) packages cream cheese, softened; 1 (7 ounce) jar marshmallow creme; 1 (16 ounce) can whole berry cranberry sauce; 1 cup heavy whipping cream; Sugared Cranberries; 1 (12 ounce) package fresh cranberries; 1 (1/4 ounce) envelope unflavored gelatin; 1/4 cup cold water; 2/3 cup superfine sugar

Servings: persons

3/4 cup graham cracker crumbs
1/2 cup finely chopped macadamia nuts
2 tablespoons sugar
1/4 cup butter, melted
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup cold water
2 (8 ounce) packages cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 (16 ounce) can whole berry cranberry sauce
1 cup heavy whipping cream
Sugared Cranberries
1 (12 ounce) package fresh cranberries
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup cold water
2/3 cup superfine sugar

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 350u00b0 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.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup graham cracker crumbs, 1/2 cup finely chopped macadamia nuts, 2 tablespoons sugar, 1/4 cup butter, melted, and more.

Yes, Marshmallow Cranberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Marshmallow Cranberry Cheesecake

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