Cranberry Eggnog Cheesecake Recipe

Ingredients

• Topping:
• 1 c. sugar
• 2 Tbs. cornstarch
• 1 c. cranberry juice
• 1 1/2 c. fresh or frozen cranberries
• Crust:
• 1 c. graham cracker crumbs
• 3 Tbs. sugar
• 3 Tbs. butter melted
• Filling:
• 4 pkg. (8 oz. ea.) cream cheese softened
• 1 c. sugar
• 4 eggs
• 1 c. eggnog
• 1 Tbs. vanilla

Directions

• For topping, in a saucepan, combine topping ingredients; bring to a boil. Cook and stir over medium heat for 2 minutes. Remove from heat; set aside.
• For crust, combine crust ingredients until crumbly. Press onto the bottom of a greased 9-inch springform pan. Bake at 325 degrees for 10 minutes; set aside.
• For filling, In a large mixing bowl, beat cream cheese and sugar until smooth. Add flour; beat well. Add eggs; beat on low just until blended. Pour two-thirds of the batter into prepared crust. Carefully top with half of the cranberry mixture. (Cover and chill remaining cranberry mixture.) Carefully spoon remaining cream cheese mixture over cranberry layer. Bake at 325 degrees for 60-70 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. Run knife around edge of pan again; remove sides. Spoon remaining cranberry mixture over cake. Yield: serves 12
  
  

  Notes: 

  Use pure vanilla for the best results.

Cranberry Eggnog Cheesecake