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Cranberry Cheesecake-Swirl Parfait

Cranberry Cheesecake-Swirl Parfait
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Cranberry Sauce
cranberries 1.5 lb. 1-1/2 qt.
water 24 fl oz 3 cups
sugar 12 oz. 2 cups
orange zest - 2 Tbsp.
Graham Crumb Mixture
unsalted butter 2.4 oz. 5 Tbsp.
graham cracker crumbs 3.6 oz. 3/4 cup + 2 Tbsp.
sugar 1.2 oz. 1/4 cup
Cheesecake Mousse
heavy cream 42 fl oz 1-1/4 qt.
PHILADELPHIA Cheesecake Batter, slacked for 1 hour 3.4 lb. 1-1/2 qt. + 3/4 cup

Directions

CRANBERRY Sauce: Combine ingredients in saucepan; cover. Bring to a simmer over medium heat. Reduce heat to low; simmer 5 min., stirring occasionally. Cool slightly. Add to blender; puree until smooth. Strain through a fine sieve. Cool completely.

GRAHAM Crumb Mixture: Melt butter in saute pan on medium heat. Stir in cracker crumbs and sugar; cook until crumbs are lightly toasted, stirring frequently. Cool.

CHEESECAKE Mousse: Whip cream with mixer on high speed until stiff peaks form.

POUR cheesecake batter into large bowl; stir with rubber spatula until creamy. Gradually fold in 1/3 of the whipped cream just until blended, then repeat with another 1/3, then the remaining whipped cream; spoon into piping bag.

FOR each serving: Spoon 1 tsp. Cranberry Sauce onto bottom of parfait glass, then swirl 1 tsp. around inside of glass. Pipe 1/3 cup Cheesecake Mousse into glass; sprinkle with 1 Tbsp. Graham Crumb Mixture. Pipe in another 1/3 cup of the Cheesecake Mousse; top with 1 tsp. of the Cranberry Sauce.

Kraft Kitchens Tips

Special Extra
Garnish with dried cranberries.
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Nutritional Information

Nutrition Information

Calories
 500
Total fat
 38 g
Saturated fat
 23 g
Cholesterol
 170 mg
Sodium
 210 mg
Carbohydrate
 34 g
Dietary fiber
 2 g
Sugars
 28 g
Protein
 6 g
Vitamin A
 30 %DV
Vitamin C
 8 %DV
Calcium
 6 %DV
Iron
 2 %DV