Cranberry Cheesecake
This festive cheesecake combines cranberry sauce and eggnog for a distinctive flavor.
Ingredients
cream cheese (softened)
4 packages (8 ounces each)
sugar
1 cup
all-purpose flour
3 tablespoons
eggs (lightly beaten)
4
eggnog
1 cup
vanilla extract
1 tablespoon
sugar
1 cup
cornstarch
2 tablespoons
cranberry juice
1 cup
fresh or frozen cranberries
1-1/2 cups
graham cracker crumbs
1 cup
sugar
3 tablespoons
butter (melted)
3 tablespoons
Instructions
1
Make Cranberry Sauce
In a saucepan, mix sugar and cornstarch. Add cranberry juice; add cranberries. Bring to a boil; stir and cook for 2 minutes until thickened. Remove from heat; set aside.
2
Make the Crust
In a small bowl, mix graham cracker crumbs and sugar; stir in melted butter. Press into the bottom of a greased 9-inch springform pan. Place the pan on a baking sheet. Bake at 325°F for 10 minutes. Cool on a wire rack.
3
Make the Cheesecake Filling
In a mixing bowl, beat cream cheese and sugar until smooth. Add flour; mix until well combined. Add eggs; beat on low speed until just mixed. Add eggnog and vanilla extract; mix until combined. Pour two-thirds of the cheesecake filling over the crust. Top with half of the cranberry mixture (cover and refrigerate the remaining cranberry mixture).
4
Bake and Cool
Spoon the remaining cheesecake filling into the pan. Place the pan back on the baking sheet. Bake at 325°F for 60-70 minutes, until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for another 1 hour. Refrigerate overnight. Remove the sides of the springform pan.
5
Decorate
Spoon the remaining cranberry mixture over the cheesecake. Refrigerate any leftovers.
