border edge top
HG Hills Logo

Serving Your Communities For Over 100 Years

Recipe Search


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.



    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.


border edge bottom
Copyright © 2011 H.G. Hill • Powered By A2 Advertising