Winning Cranberry Cheesecake Recipe

Winning Cranberry Cheesecake Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

The holidays wouldn't be complete without cranberries and eggnog. I use them both in this flavorful and and lovely cheesecake. It's a perfect finale for Christmas dinner...set it out at the start of the meal, not just to solicit "oohs" and "aahs", but to remind folks to save room for dessert.

This recipe is:

Contest Winning

[X]

Rate Winning Cranberry Cheesecake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Winning Cranberry Cheesecake Recipe

Prep: 30 min. + cooling Bake: 1 hour + chilling

Yield: 12 Servings

30 60 90

Ingredients

1 cup sugar
2 tablespoons cornstarch
1 cup cranberry juice
1-1/2 cups fresh or frozen cranberries
CRUST:
1 cup graham cracker crumbs (about 16 squares)
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
4 eggs, lightly beaten
1 cup eggnog
1 tablespoon vanilla extract

Directions

In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs, beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and refrigerate remaining cranberry mixture). Carefully spoon remaining filling on top. Return pan to baking sheet.
Bake at 325° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Refrigerate leftovers. Yield: 12 servings.

Editor's Note: This recipe was tested with commercially prepared eggnog.

Nutritional Facts 1 serving (1 slice) equals 345 calories, 13 g fat (7 g saturated fat), 112 mg cholesterol, 161 mg sodium, 52 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cranberry Cheesecake in Taste of Home December/January 1999, p25