Layered Cranberry Cheesecake Dessert
A cool refreshing dessert of Jell-O with pound cake, a cheesecake layer, then fresh cranberry compote topped with a brown sugar crumble.
Prep Time30 minutes mins
Cooling/refrigeration time3 hours hrs
Total Time3 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Keyword: 13 x 9, cheesecake, cranberries, holidays, Jell-O
Yield: 24 people
Calories: 186kcal
For the bottom Jell-O layer
- 1 1/2 cups boiling water
- 6 oz. box raspberry Jell-O gelatin (or other red Jell-O flavor like cranberry)
- 1 cup cold water plus ice cubes
- 2 cups pound cake, cut into 1/2" cubes
For the cranberry compote layer
- 6 cups fresh cranberries
- 1 cup sugar
- 1/2 cup water
For the crumble topping
- 2 Tbsp. brown sugar
- 1/2 cup all-purpose flour
- 3 Tbsp. cold butter, cubed
- 1/4 cup pecans or walnuts, finely chopped
For cheesecake layer
- 2 - 8 oz. pkg. cream cheese, (16 oz. total) softened
- 1/4 cup sugar
- 8 oz. tub Cool Whip
For the bottom Jell-O layer
Stir gelatin into boiling water whisking until powder is dissolved. In a 2-cup measuring cup measure 1 cup of cold water, then add ice cubes until it measures 2 cups. Pour cold water into gelatin and continue stirring.
In 13 x 9 dish (clear if you want to see the pretty layers) pour the gelatin over the pound cake cubes. Turn cubes to evenly coat. Refrigerate for approx. 3 hours or until set.
For the cranberry compote layer
In microwave-safe bowl, mix the cranberries, sugar, and water. Microwave for 3 minutes. Stir. Microwave for another 3 minutes stirring after each minute. Microwave 3 more minutes. (9 min. total) The cranberries should be broken down and the sugar water thickened up. Set aside to cool.
For the crumble topping
In microwave-safe bowl, mix the brown sugar and flour. Cut in the butter with 2 knives or a pasty blender until the mixture becomes crumbly. Microwave 3 minutes, stirring after each minute. Microwave 1-2 minutes more until mixture turns golden brown. Add nuts and stir. Set aside on a large plate to cool.
Assemble
Spoon the cheesecake layer over the Jell-O layer. Next, add the cooled cranberry compote,. Lastly, top with cooled brown sugar crumble. Refrigerate any leftovers. Enjoy!
Calories: 186kcal