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Winning Cranberry Cheesecake

 Winning Cranberry Cheesecake
The holidays wouldn't be complete without cranberries and eggnog. I use them both in this flavorful cheesecake that'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! —Nancy Zimmerman, Cape May Court House, New Jersey
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 King Arthur Unbleached 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

2 of 2

Winning Cranberry Cheesecake (continued)

Directions (continued)

  • 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.
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.