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Categories:
butter Philadelphia cream cheese sugar eggs ground nutmeg boiling water gelatin cold water whole berry
Viewed: 24 - Published at: 4 years agoIngredients
- 1-1/2 cups finely crushed gingersnaps (about 24 cookies)
- 3 Tbsp. butter or margarine, melted
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 4 eggs
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/4 tsp. ground nutmeg
- 1/2 cup boiling water
- 1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin
- 1/2 cup cold water
- 1/2 cup whole berry cranberry sauce
Method
- Heat oven to 325 degrees F.
- Mix crumbs and butter; press onto bottom and up side of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Stir in sour cream and nutmeg; pour into crust.
- Bake 1 hour and 15 to 20 min.
- or until center is almost set.
- Run knife around rim of pan to loosen cake; cool before removing rim.
- Add boiling water to gelatin mix in large bowl; stir 2 min.
- until completely dissolved.
- Stir in cold water and cranberry sauce.
- Refrigerate 5 to 10 min.
- or until slightly thickened.
- Spoon onto room temperature cheesecake.
- Refrigerate at least 4 hours before serving.
