Marshmallow Cranberry Cheesecake Recipe

Ingredients

• 3/4 cup graham cracker crumbs
• 1/2 cup finely chopped macadamia nuts
• 2 tablespoons sugar
• 1/4 cup butter, melted
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/4 cup cold water
• 2 (8 ounce) packages cream cheese, softened
• 1 (7 ounce) jar marshmallow creme
• 1 (16 ounce) can whole berry cranberry sauce
• 1 cup heavy whipping cream
• 1 (12 ounce) package fresh cranberries
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/4 cup cold water
• 2/3 cup superfine sugar

Instructions

1. In a small bowl, combine 3/4 cup graham cracker crumbs, 1/2 cup finely chopped macadamia nuts, and 2 tablespoons sugar. Stir in 1/4 cup melted butter until well mixed. Press the mixture onto the bottom of a greased 9-inch springform pan and place it on a baking sheet. Bake at 350°F for 10 minutes or until lightly browned. Cool on a wire rack.
2. In a small saucepan, sprinkle 1 (1/4 ounce) envelope of unflavored gelatin over 1/4 cup cold water and let stand for 1 minute. Heat over low heat, stirring until the gelatin is completely dissolved, then cool slightly.
3. In a large mixing bowl, beat together 2 (8 ounce) packages of softened cream cheese and 1 (7 ounce) jar of marshmallow creme until blended. Beat in 1 (16 ounce) can of whole berry cranberry sauce. Add the cooled gelatin and mix well.
4. In a separate small mixing bowl, beat 1 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined. Pour the filling over the cooled crust and refrigerate for at least 8 hours or overnight.
5. When ready to prepare the sugared cranberries, scrub 1 (12 ounce) package of fresh cranberries in soapy water, rinse, and dry completely. In a microwave-safe bowl, sprinkle 1 (1/4 ounce) envelope of unflavored gelatin over another 1/4 cup cold water, letting it stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until the gelatin is completely dissolved. Whisk until slightly frothy.
6. Lightly brush the gelatin mixture over all sides of the cranberries. Place them on a wire rack over waxed paper and sprinkle with 2/3 cup superfine sugar. Let the cranberries stand at room temperature for up to 24 hours, avoiding refrigeration to prevent the sugar from dissolving.
7. Just before serving, carefully run a knife around the edge of the pan to loosen the cheesecake. Remove the sides of the springform pan, and spoon the sugared cranberries over the cheesecake. Refrigerate any leftovers.