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Recipe: Cranberry Cheesecake With Eggnog
Similar Categories: Cranberry, Cheesecake, Eggnog
Serving Size : 12
*** CRANBERRY SAUCE ***
1 cup sugar
2 tablespoons cornstarch
1 cup cranberry juice
1 1/2 cups cranberries -- fresh or frozen
*** GRAHAM CRACKER CRUST ***
1 cup graham cracker crumbs -- (about 14 squares)
3 tablespoons sugar
3 tablespoons butter -- or margarine
-- melted
*** EGGNOG-CREAM CHEESE FILLING ***
32 ounces cream cheese -- softened
1 cup sugar
3 tablespoons all-purpose flour
4 eggs
1 cup eggnog
1 tablespoon vanilla extract
* Cranberry Sauce ***
1. In a saucepan, combine the Cranberry Sauce ingredients; bring to a boil.
2. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from
heat and set aside.** Graham Cracker Crust ***
3. Preheat oven to 325 degrees Fahrenheit. Grease 9-inch springform pan.
4. In a small bowl, combine cracker crumbs and sugar; stir in butter.
5. Press onto the bottom of a greased 9-inch springform pan.
6. Bake for 10 minutes. Cool on a wire rack.** Eggnog-Cream Cheese Filling ***
7. In a mixing bowl, beat cream cheese and sugar until smooth.
8. Add flour and beat well.
9. Add eggs; beat on low just until combined.
10. Add eggnog and vanilla; beat just until blended.** Assemble ***
11. Pour 2/3 of the filling over crust.
12. Top with half of the cranberry mixture (cover and chill remaining
cranberry mixture.)
13. Carefully spoon remaining filling on top.
14. Bake at 325 degrees Fahrenheit for 60-70 minutes or until center is
almost set.
15. Cool on a wire rack for 10 minutes.
16. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
17. Refrigerate overnight.
18. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake.
*** CRANBERRY SAUCE ***
1 cup sugar
2 tablespoons cornstarch
1 cup cranberry juice
1 1/2 cups cranberries -- fresh or frozen
*** GRAHAM CRACKER CRUST ***
1 cup graham cracker crumbs -- (about 14 squares)
3 tablespoons sugar
3 tablespoons butter -- or margarine
-- melted
*** EGGNOG-CREAM CHEESE FILLING ***
32 ounces cream cheese -- softened
1 cup sugar
3 tablespoons all-purpose flour
4 eggs
1 cup eggnog
1 tablespoon vanilla extract
* Cranberry Sauce ***
1. In a saucepan, combine the Cranberry Sauce ingredients; bring to a boil.
2. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from
heat and set aside.** Graham Cracker Crust ***
3. Preheat oven to 325 degrees Fahrenheit. Grease 9-inch springform pan.
4. In a small bowl, combine cracker crumbs and sugar; stir in butter.
5. Press onto the bottom of a greased 9-inch springform pan.
6. Bake for 10 minutes. Cool on a wire rack.** Eggnog-Cream Cheese Filling ***
7. In a mixing bowl, beat cream cheese and sugar until smooth.
8. Add flour and beat well.
9. Add eggs; beat on low just until combined.
10. Add eggnog and vanilla; beat just until blended.** Assemble ***
11. Pour 2/3 of the filling over crust.
12. Top with half of the cranberry mixture (cover and chill remaining
cranberry mixture.)
13. Carefully spoon remaining filling on top.
14. Bake at 325 degrees Fahrenheit for 60-70 minutes or until center is
almost set.
15. Cool on a wire rack for 10 minutes.
16. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
17. Refrigerate overnight.
18. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake.
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