Creamy Fruit ‘n’ Nut Cheesecake
1/4 cup butter or margarine, melted
1 cup graham cracker crumbs
1/4 cup granulated sugar
16 ounces cream cheese, softened
14 ounces sweetened condensed milk
1 envelope unflavored gelatine
1/4 cup lemon juice
1 1/3 cups ready-to-use mincemeat
1/2 cup chopped nuts
1 tablespoon grated lemon rind
1 cup whipping cream, whipped
Sour cream and nuts (optional)
Combine butter, crumbs and sugar. Pat firmly on bottom of a 9-inch springform or 9-inch square baking pan. Chill.
In a large mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk; beat until smooth.
In a small saucepan, soften gelatine in lemon juice. Over low heat, dissolve gelatine completely. Add to cheese mixture with mincemeat, nuts and rind; mix well. Thoroughly fold in whipped cream. Turn into prepared pan. Chill for 3 hours or until set. Garnish with sour cream and nuts, if desired. Refrigerate leftovers.