Print Options

Back to Winning Cranberry Cheesecake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips
Reviews

Select reviews >

Winning Cranberry Cheesecake

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.

12 ServingsPrep: 30 min. + cooling Bake: 1 hour + chilling

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.

2 of 2

Winning Cranberry Cheesecake (continued)

Directions (continued)

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.

Nutrition 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.