Ingredients
- 3/4 cup graham cracker crumbs
- 1/2 cup finely chopped macadamia nuts
- 2 tablespoons Sugar
- 1/4 cup butter, melted
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2 packages (8 ounces each) cream cheese, softened
- 14 ounces whole-berry cranberry sauce
- 1 cup heavy whipping cream
- SUGARED CRANBERRIES:
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 package (12 ounces) fresh cranberries or frozen cranberries, thawed
- 2/3 cup superfine sugar
Directions
- 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 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.
- 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).
- Just before serving, carefully run a knife around edge of pan to loosen. Spoon sugared cranberries over cheesecake. Refrigerate leftovers. Yield: 12 servings.
Nutritional Facts1 slice equals 474 calories, 29 g fat (16 g saturated fat), 79 mg cholesterol, 229 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.