Close
Ingredients
| graham cracker crumbs: 1 1/2 cups |
| granulated sugar: 2 Tbl |
| orange peel: 2 tsp (grated//divided) |
| salted butter: 1/3 cup (or margarine//melted) |
| unflavored gelatin: 1 .25oz envelope |
| orange juice: 1/4 cup |
| cream cheese: 1 8oz package (softened) |
| canned cranberry sauce: 1 16oz can |
| heavy whipping cream (fluid): 1 1/2 cups |
Chilled Cranberry Cheesecake
Credit: AllRecipes
User rating:
"Whenever I'm invited to an outing involving food, so is my cheesecake. Light in texture, it has deliciously rich flavor. With its cranberry-pink color, it looks too pretty to cut...but don't let that stop you."
-
Prep Time
30 min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- In a bowl, combine the cracker crumbs, sugar and 1 teaspoon orange peel; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350 degrees F for 10 minutes. Cool completely. In a small saucepan, sprinkle gelatin over orange juice and let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; cool slightly. Meanwhile, in a icing bowl, c=beat cream cheese and remaining orange peel until blended. Beat in cranberry sauce until smooth. Beat in cooled gelatin mixture; mix well.
- In a mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 3-4 hours before serving. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.