Ingredients
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¾ cup graham cracker crumbs
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½ cup chopped macadamia nuts
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¼ cup melted margarine
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2 tablespoons white sugar
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¼ cup cold water
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1 (.25 ounce) envelope unflavored gelatin
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2 (8 ounce) packages cream cheese, softened
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1 (7 ounce) jar marshmallow creme
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1 (16 ounce) can whole berry cranberry sauce
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1 cup frozen whipped topping (such as Cool Whip®), thawed
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Mix graham cracker crumbs, macadamia nuts, margarine, and sugar together in a bowl; press into the bottom of a 9-inch springform pan.
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Bake in the preheated oven until crust is lightly browned, about 10 minutes. Cool crust.
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Mix water and gelatin together in a saucepan over low heat until dissolved, 3 to 4 minutes.
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Beat cream cheese and marshmallow cream together in a bowl using an electric mixer on medium speed until well mixed. Gradually stir gelatin mixture and cranberry sauce into cream cheese mixture; fold in whipped topping. Spoon mixture over crust. Chill cheesecake in the refrigerator until firm, at least 1 hour.
Nutrition Facts (per serving)
543 | Calories |
35g | Fat |
54g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 543 | |
% Daily Value * | |
Total Fat 35g | 44% |
Saturated Fat 17g | 83% |
Cholesterol 62mg | 21% |
Sodium 315mg | 14% |
Total Carbohydrate 54g | 20% |
Dietary Fiber 2g | 6% |
Total Sugars 33g | |
Protein 7g | 13% |
Vitamin C 0mg | 0% |
Calcium 58mg | 4% |
Iron 1mg | 7% |
Potassium 114mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.