Cranberry eggnog cheesecake

Yield: 8 Servings

Measure Ingredient
Crust
Coconut bar cookies --
Crushed
6 tablespoons Butter -- melted
Filling
1 cup Sugar -- divided
2 Env unflavored gelatin
¼ teaspoon Salt
4 Eggs -- separated
1½ cup Dairy eggnog
16 ounces Cream cheese -- softened
1 tablespoon Orange peel -- grated
1 teaspoon Vanilla
½ teaspoon Cream of tartar
1 cup Whipping cream
16 ounces Jellied cranberry sauce

For crust Preheat oven to 350 oF Combine cookie crumbs and butter.

Press onto bottom & part way up sides of 9-inch springform pan. Bake 8-10 min. or until golden. Cool completely For filling: Combine ½ cup sugar, gelatin & salt in a medium-sized heavy saucepan. Beat egg yolks slightly & and combine with eggnog; gradually stir into gelatin i mixture. Cook over low to med heat, stirring constantly, until gelatin is dissolved & thickened. Do not boil. Remove from heat & cool slightly. Beat cream cheese, orange peel & vanilla until fluffy.

Stir in cooked mixture till well blended. Refrigerate until mixture mounds when dropped from a spoon. Beat egg whites and cream of tarter till frothy. Gradually beat in remaining ½ c sugar; beat till stiff and glossy. Beat cream until stiff peaks form . Fold whites and whipped cream into cream cheese mixture. Puree cranberry sauce in food processor or blender till smooth. Spoon ⅓ of cream cheese mixture into crust. Top with ⅓ cranberry puree. Swirl cranberry mixture into cream cheese mixture using a spatula. Repeat layers twice. Refrigerate Several hours or overnight. To serve: Place cake on serving plate. Loosen sides of cake with a spatula. Carefully remove sides of pan. Refrigerate till serving time.

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