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Cranberry Eggnog Cheesecake recipe

This is a wonderful cheesecake for theholidays.

Recipe: Cranberry EggnogCheesecake

Butter Dough:
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
3/4 cup chopped pecans
Cheesecake:3 cups fresh or frozen cranberries (reservea few for garnish)
1 1/3 cups granulated sugar – divided use
1/2 cup water
Juice and rind of 1 orange
2 envelopes unflavored gelatin
1/2 cup cold water
11 ounces (1 8-ounce and 1 3-ounce package) cream cheese
2 cups ready-made dairy eggnog
2 1/2 cups whipping cream – divided use
Nutmeg for garnish
Mint leaves for garnish

  • Preheat oven to 350°F (175°C).
  • For Butter Dough: Cream butter and sugartogether until fluffy. Add egg and vanilla; beat until lightand fluffy. Add remaining ingredients, mixing at low speed untilwell-blended dough is sticky.
  • Using a rubber scraper, spread the doughon the bottom of a 9-inch springform pan. Top with pecans, lightlypressing into dough. Bake for 18 to 20 minutes, until goldenbrown.
  • For Cheesecake: Combine cranberries, 1cup sugar, water and juice in small saucepan; bring to boil overmedium heat. Boil 7 to 10 minutes or until all skins have popped.Remove from heat and cool. Stir in orange rind. Pour over cooledcrust; chill.
  • In a small pan, soften gelatin in coldwater. Warm over low heat, stirring until gelatin is dissolved.
  • In a large mixing bowl, combine creamcheese and remaining 1/3 cup sugar, mixing on medium speed ofelectric mixer until well blended. Gradually add gelatin, scrapingdown sides of bowl and blending. Stir in eggnog. Chill untilslightly thickened, about 10 to 15 minutes.
  • Whip 1 1/2 cups of the whipping creamand fold into cream cheese mixture. Spoon the mixture over thecranberry-topped crust. Smooth top and chill until firm, about4 hours. Remove rim of pan if storing longer.
  • Before serving, pipe or dollop remainingwhipped cream decoratively over cheesecake. Sprinkle whippedcream lightly with nutmeg. Garnish with cranberries and mintleaves.

    Makes 12 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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