CHERRY BERRY CHEESECAKE

Cherry Berry Cheesecake image

I found this merry prizewinning recipe in a magazine years ago. It's been a yuletide tradition at our house ever since. -Susan Knittle-Hunter, Evanston, Wyoming

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

2-1/4 cups sliced almonds, toasted
1/4 cup confectioners' sugar
1 teaspoon grated orange zest
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
FRUIT FILLING:
1 can (21 ounces) cherry pie filling
1 cup whole-berry cranberry sauce
3 tablespoons sugar
1 teaspoon lemon juice
1 envelope unflavored gelatin
CREAM CHEESE FILLING:
6 ounces cream cheese, softened
3 tablespoons confectioners' sugar
2 tablespoons plain yogurt
Additional sliced almonds

Steps:

Place almonds in a food processor; cover and process until finely ground. Transfer to a bowl; add the confectioners' sugar, orange zest, cinnamon and nutmeg. Stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 9-11 minutes or until lightly browned; cool., In a large saucepan, combine the pie filling, cranberry sauce, sugar and lemon juice. Sprinkle gelatin over cranberry mixture. Stir until combined; let stand for 1 minute. Cook over low heat until gelatin is completely dissolved, stirring gently. Remove from the heat. Chill until slightly thickened., Meanwhile, in a large bowl, beat the cream cheese, confectioners' sugar and yogurt until smooth. Spread evenly over cooled crust. Spoon fruit filling over the cream cheese layer. Refrigerate at least 6 hours or overnight. Sprinkle with sliced almonds. Refrigerate overnight. , Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 285 calories, Fat 15g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 76mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 3g fiber), Protein 5g protein.