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Cherry Berry Cheesecake

I found this merry prizewinning recipe in a magazine years ago. It's been a yuletide tradition at our house ever since. —Susan Knittle-Hunter, Evanston, Wyoming
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    12 servings


  • 2-1/4 cups sliced almonds, toasted
  • 1/4 cup confectioners' sugar
  • 1 teaspoon grated orange zest
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter, melted
  • 1 can (21 ounces) cherry pie filling
  • 1 cup whole-berry cranberry sauce
  • 3 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 envelope unflavored gelatin
  • 6 ounces cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 2 tablespoons plain yogurt
  • Additional sliced almonds


  • Place almonds in a food processor; cover and process until finely ground. Transfer to a bowl; add the confectioners' sugar, orange zest, cinnamon and nutmeg. Stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 9-11 minutes or until lightly browned; cool.
  • In a large saucepan, combine the pie filling, cranberry sauce, sugar and lemon juice. Sprinkle gelatin over cranberry mixture. Stir until combined; let stand for 1 minute. Cook over low heat until gelatin is completely dissolved, stirring gently. Remove from the heat. Chill until slightly thickened.
  • Meanwhile, in a large bowl, beat the cream cheese, confectioners' sugar and yogurt until smooth. Spread evenly over cooled crust. Spoon fruit filling over the cream cheese layer. Refrigerate at least 6 hours or overnight. Sprinkle with sliced almonds. Refrigerate overnight.
  • Remove sides of pan. Refrigerate leftovers.
Nutrition Facts
1 piece: 285 calories, 15g fat (5g saturated fat), 18mg cholesterol, 76mg sodium, 34g carbohydrate (26g sugars, 3g fiber), 5g protein.

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