3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
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
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Let's Make It
Heat oven to 325ºF.
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.
Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party.
For an extra "wow," garnish this cheesecake with sugar-frosted fresh cranberries and sprigs of fresh mint.
Don't have a springform pan?
This recipe can also be made in a 13x9-inch pan. Line pan with foil, with ends of foil extending over sides of pan. Use foil handles to lift cheesecake from pan before cutting to serve.
Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 12g
Trans Fat 1g
Total Carbohydrates 28g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.