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Ingredients1 h 30 m servings 543 cals
Original recipe yields 8 servings (1 9-inch springform pan)
- Preheat oven to 350 degrees F (175 degrees C).
- Mix graham cracker crumbs, macadamia nuts, margarine, and sugar together in a bowl; press into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until crust is lightly browned, about 10 minutes. Cool crust.
- Mix water and gelatin together in a saucepan over low heat until dissolved, 3 to 4 minutes.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 543 calories; 34.7 g fat; 54.2 g carbohydrates; 6.6 g protein; 62 mg cholesterol; 315 mg sodium. Full nutrition