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Refrigerated Cranberry Cheesecake

  • Prep Time: 25 Minutes (Total Time 1 Hour 25 Minutes)
  • Serving Size: 8
  • 1-1/2 cups Fresh Cranberries, Divided
  • 1/2 cup PLANTERS Pecan Pieces
  • 5 tablespoons Sugar, Divided
  • 1 package (11.1 ounce) JELL-O No Bake Real Cheesecake
  • 5 tablespoons Margarine, Melted
  • 1-1/2 cups Milk
  • 3/4 cup Thawed COOL WHIP Whipped Topping
  • RESERVE 1/2 cup of the cranberries for garnish. Finely chop remaining 1 cup cranberries; place in medium bowl. Add pecans and 2 Tbsp. of the sugar; mix lightly. Set aside. MIX Crust Mix, margarine and remaining 3 Tbsp. sugar. Press firmly onto bottom and up side of 9-inch pie plate. Beat milk and Filling Mix in large bowl with electric mixer on low speed until well blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spread half of the filling into crust. Gently stir cranberry mixture into remaining filling; spread over layer in crust. Refrigerate at least 1 hour.

    TOP with whipped topping and reserved cranberries just before serving. Garnish with mint leaves, if desired. Store leftover cheesecake in refrigerator.

    KRAFT KITCHENS TIPS

    Size-Wise

    Serve this luscious dessert at your annual holiday dinner.

    Easy Cranberry Cheesecake Omit homemade cranberry mixture. Prepare cheesecake as directed on package. Mix 1 can (8 oz.) whole berry cranberry sauce and 1 Tbsp. cornstarch in small saucepan; bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool slightly; spread over cheesecake. Refrigerate at least 1 hour. Top with whipped topping just before serving. Garnish with mint leaves, if desired.

    RECIPE COURTESY OF KRAFT FOODS

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