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Refrigerated Cranberry Cheesecake

Refrigerated Cranberry Cheesecake recipe
photo by:kraft
Extremely easy. Far superior to putting a can of fruit topping on top. It's going in my permanent recipie file!!!
posted by
 a cook
on 1/13/2006
time
prep:
25 min
total:
1 hr 25 min
servings
total:
8 servings
Magazine Acquisition

what you need

1-1/2
cups  fresh cranberries, divided
1/2
cup  PLANTERS Pecan Pieces
5
Tbsp.  sugar, divided
1
pkg.  (11.1 oz.) JELL-O No Bake Cheesecake
5
Tbsp.  margarine, melted
1-1/2
cups  milk
3/4
cup  thawed COOL WHIP Whipped Topping

Make It

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.
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