MALLOW CRANBERRY CHEESECAKE

Mallow Cranberry Cheesecake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 15

3/4 cup(s) graham cracker crumbs
1/2 cup(s) finely chopped macadamia nuts
2 tablespoon(s) sugar
1/4 cup(s) butter, melted
1 - envelope unflavored gelatin
1/4 cup(s) cold water
2 package(s) (8 ounces each) cream cheese, softened
1 jar(s) (7 ounces) marshmallow creme
1 can(s) (14 ounces) whole-berry cranberry sauce
1 cup(s) heavy whipping cream
FOR THE SUGARED CRANBERRIES
1 - envelope unflavored gelatin
1/4 cup(s) cold water
1 package(s) (12 ounces) fresh cranberries or frozen cranberries, thawed
2/3 cup(s) superfine sugar

Steps:

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 and marshmallow creme until smooth. 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.