Celebrating National Cranberry Relish Day!
Let's use that leftover Cranberry Relish in a dessert! How about a No-Bake Cranberry Relish Cheesecake! YUM!
3 cups crushed graham crackers
1 1/4 stick melted butter
2 1/2 bricks cream cheese
1/2 cup powdered sugar
1 tsp vanilla
1/2 tsp salt
zest of 1/2 lime
1 1/3 cup heavy cream
1 1/2 cup cranberry relish
1/2 cup flour
1/2 cup brown sugar
4 tbsp cold butter
1/2 tsp cinnamon
Mix crushed graham cracker and melted butter in food processor.
Add mixture to a 8" spring form pan and press out to form crust with hands or bottom of cup.
Refrigerate crust for at least 30 minutes.
In large bowl, mix cream cheese, vanilla, salt, lime zest and powdered sugar until fully incorporated.
In separate bowl, whisk cream until stiff peaks are present.
Fold whipped cream into cream cheese mixture until incorporated.
To assemble cheesecake, place 1/2 the cream cheese mixture on the crust. Next add half the cranberry relish. Repeat with another layer of cream cheese mixture and then cranberry relish to top.
Refrigerate for 4-8 hours.
Before serving, make the crumble topping by adding all crumble ingredients to a bowl and mix well until pea size crumb is formed.
Bake on lined baking sheet at 325F for 20 minutes or until golden brown. Store in container until cheesecake is ready to serve. Top just before serving.