Cranberry eggnog cheesecake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Crust | ||
| 1½ | 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 |
Directions
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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