Marshmallow Cranberry Cheesecake

• graham cracker crumbs↗3⁄4 cup
• finely chopped macadamia nuts1⁄2 cup
• sugar↗2 tablespoons
• butter↗1⁄4 cup

  melted

• unflavored gelatin↗1

  (1/4 ounce) envelope

• cold water1⁄4 cup
• cream cheese↗2

  (8 ounce) packages, softened

• marshmallow creme1

  (7 ounce) jar

• cranberry sauce1

  (16 ounce) can

• heavy whipping cream↗1 cup
• Sugared Cranberries↗
• fresh cranberries↗1

  (12 ounce) package

• unflavored gelatin↗1

  (1/4 ounce) envelope

• cold water1⁄4 cup
• superfine sugar↗2⁄3 cup

Step-by-step instructions

1. 1

   In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in butter. Press onto the bottom of a greased 9- inches springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.

2. 2

   In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly. In a large mixing bowl, beat cream cheese and marshmallow creme until blended. Beat in cranberry sauce. Add cooled gelatin; mix well. In a small mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight.

3. 3

   Scrub cranberries in soapy water; rinse and dry completely. In a microwave‑safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy.

4. 4

   Lightly brush mixture over all sides of berries. Place on a wire rack over waxed paper; sprinkle with superfine sugar. Let stand at room temperature for up to 24 hours (do not refrigerate or the sugar will dissolve).

5. 5

   Just before serving, carefully run a knife around edge of pan to loosen. Remove sides of pan. Spoon sugared cranberries over cheesecake. Refrigerate leftovers.