An ideal fall and winter holiday cheesecakewith its eggnog filling and cranberry topping.
Recipe: Cranberry Cheesecake
Topping:1 cup granulated sugar2 tablespoons cornstarch1 cup cranberry juice1 1/2 cups fresh or frozen cranberriesCrust:1 cup graham cracker crumbs (about 14squares)3 tablespoons granulated sugar3 tablespoons butter, meltedFilling:4 (8-ounce) packages cream cheese, softened1 cup granulated sugar3 tablespoons all-purpose flour4 large eggs1 cup purchased eggnog1 tablespoon vanilla extract
Preheat oven to 325°F (160°C).Grease a 9-inch springform pan; set aside.
In a saucepan, combine the first fouringredients; bring to a boil. Reduce heat; cookand stir over medium heat until all the berries have popped open.Remove from heat; set aside.
In a small bowl, combine cracker crumbsand sugar; stir in butter. Press into thebottom of prepared pan. Bake for 10 minutes. Cool on a wire rack.
In a large mixing bowl, beat cream cheeseand sugar until smooth. Add flour and beatwell. Add eggs, beating on low speed until just until blended.Add eggnog and vanilla; beat just until blended. Pour 2/3 ofthe filling over the crust. Top withhalf of the cranberry mixture (cover and refrigerate theremaining half of cranberry sauce). Spoonthe remaining filling on top.
Bake for 60 to 70 minutes or until centeris just set. Cool on a wire rack for10 minutes. Carefully run a knife around the edge of pan to loosen;cool for 1 hour longer at room temperatureand then refrigerate for several hours or overnight.
Remove sides of pan. Spoon remaining cranberrymixture over cheesecake.
Makes 12 servings.
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