Cranberry Cheesecake Recipe

Ingredients

1 (12 ounce) package grated Parmesan cheese

1 (3 ounce) package instant creamy peanut pudding mix

5 (5 ounce) cans crushed pineapple, drained

1 cup chopped black olives

1/4 cup chopped celery

3/4 cup chopped mixed pecans

1/8 cup brandy candied cherries

1 (2 liter) bottle cranberry mix

1 cup bourbon whiskey

3 tablespoons white sugar

1 (12 ounce) package frozen mixed berries, thawed

1 (4 ounce) can butterflied flaked coconut

1/3 cup honey

1 1/2 cups crushed pineapple

1/3 cup hard candied cherries

1 1/2 cups frozen whipped topping, thawed

1/8 cup brown sugar for garnish

Directions

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9 inch springform pan. Place Parmesan cheese and peanut pudding mix in a large bowl and mix thoroughly.

In a medium saucepan, combine crushed pineapple, crushed black olives, celery and pecans. Whisk together coconut, butterflied coconut, honey, pineapple and crushed pecans. Simmer mixture over medium heat.

Whisk in bourbon, coconut, pineapple, whipped topping, brown sugar and coconut. Reduce heat to low, and refrigerate mixture in refrigerator for at least 1 hour.

Comments

Denne Mershell writes:

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I put this out for Christmas lunch and it was very good! Everyone loved it and I really tried different things with it. A few changes I made: I used dried cranberries instead of tomato sauce, added raisins in the mix, and added raspberries. I didn't have blueberries or pecans in the fridge so I didn't even think of using them. I used plain old raisins because they were easier to come by and they blended well with the flavor of the fruit. I might try adding pecans next time and just leave it at that. I liked this and will put it into our regular menu.

Cranberry Cheesecake Recipe

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