Cranberry Cheesecake With Eggnog Recipe

  1. In a saucepan, combine the Cranberry Sauce ingredients; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat and set aside.
  2. For Graham Cracker Crust: Preheat oven to 325 degrees Fahrenheit. Grease 9-inch springform pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-inch springform pan. Bake for 10 minutes. Cool on a wire rack.
  3. For Eggnog-Cream Cheese Filling: In a mixing 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.
  4. To Assemble: Pour 2/3 of the filling over crust. Top with half of the cranberry mixture (cover and chill remaining cranberry mixture.)
  5. Carefully spoon remaining filling on top. Bake at 325 degrees Fahrenheit for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
  6. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  7. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake.

cranberry sauce, eggnogcream cheese filling

Taken from www.epicurious.com/recipes/member/views/cranberry-cheesecake-with-eggnog-recipe-1213900 (may not work)

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