Cranberry Cheesecake-Swirl Parfait

Cranberry Cheesecake-Swirl Parfait
24 servings


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


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.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
Nutritional Information

Nutrition Information

Total fat
 38 g
Saturated fat
 23 g
 170 mg
 210 mg
 34 g
Dietary fiber
 2 g
 28 g
 6 g
Vitamin A
 30 %DV
Vitamin C
 8 %DV
 6 %DV
 2 %DV