- 3/4 cup graham cracker crumbs
- 1/2 cup chopped macadamia nuts
- 1/4 cup melted margarine
- 2 tablespoons white sugar
- 1/4 cup cold water
- 1 (.25 ounce) envelope unflavored gelatin
- 2 (8 ounce) packages cream cheese, softened
- 1 (7 ounce) jar marshmallow creme
- 1 (16 ounce) can whole berry cranberry sauce
- 1 cup frozen whipped topping (such as Cool Whip®), thawed
- Preheat oven to 350 degrees F (175 degrees C).
- Mix graham cracker crumbs, macadamia nuts, margarine, and sugar together in a bowl; press into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until crust is lightly browned, about 10 minutes. Cool crust.
- Mix water and gelatin together in a saucepan over low heat until dissolved, 3 to 4 minutes.
- Beat cream cheese and marshmallow cream together in a bowl using an electric mixer on medium speed until well mixed. Gradually stir gelatin mixture and cranberry sauce into cream cheese mixture; fold in whipped topping. Spoon mixture over crust. Chill cheesecake in the refrigerator until firm, at least 1 hour.