Winning Cranberry Cheesecake
The holidays wouldn't be complete without cranberries and eggnog. I use them both in this flavorful cheesecake that's the perfect finale for a special 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!
Average Rating: 4.9TOTAL TIME: Prep: 30 min. + cooling Bake: 1 hour + chilling
YIELD: 12 servings.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 large eggs, lightly beaten
- 1 cup eggnog
- 1 tablespoon vanilla extract
Instructions
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
