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Creamy Fruit 'n' Nut Cheesecake


cup butter or margarine, melted
1 cup graham cracker crumbs
cup granulated sugar
16 ounces cream cheese, softened
14 ounces sweetened condensed milk
1 envelope unflavoured gelatine
cup lemon juice
1⅓ cups ready-to-use mincemeat
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 spring form 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.

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