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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
25 min
1 hr 25 min
8 servings
Magazine Acquisition

what you need

cups  fresh cranberries, divided
cup  PLANTERS Pecan Pieces
Tbsp.  sugar, divided
pkg.  (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
Tbsp.  margarine, melted
cups  milk
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

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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