Cranberry Eggnog Cheesecake

  1. For crust Preheat oven to 350 oF Combine cookie crumbs and butter.
  2. Press onto bottom andamp; part way up sides of 9-inch springform pan.
  3. Bake 8 to 10 min.
  4. or until golden.
  5. Cool completely For filling: Combine 1/2 cup sugar, gelatin and salt in a medium-sized heavy saucepan.
  6. Beat egg yolks slightly andamp; and combine with eggnog; gradually stir into gelatin i mixture.
  7. Cook over low to med heat, stirring constantly, until gelatin is dissolved andamp; thickened.
  8. Do not boil.
  9. Remove from heat and cool slightly.
  10. Beat cream cheese, orange peel andamp; vanilla until fluffy.
  11. Stir in cooked mixture until well blended.
  12. Refrigerate until mixture mounds when dropped from a spoon.
  13. Beat egg whites and cream of tarter until frothy.
  14. Gradually beat in remaining 1/2 cup sugar; beat until stiff and glossy.
  15. Beat cream until stiff peaks form .
  16. Fold whites and whipped cream into cream cheese mixture.
  17. Puree cranberry sauce in food processor or blender until smooth.
  18. Spoon 13 of cream cheese mixture into crust.
  19. Top with 13 cranberry puree.
  20. Swirl cranberry mixture into cream cheese mixture using a spatula.
  21. Repeat layers twice.
  22. Refrigerate Several hours or overnight.
  23. To serve: Place cake on serving plate.
  24. Loosen sides of cake with a spatula.
  25. Carefully remove sides of pan.
  26. Refrigerate until serving time.

coconut coconut bar cookies, butter, filling, sugar, gelatin, salt, eggs, eggnog, cream cheese, orange zest, vanilla, cream of tartar, heavy whipping cream, cranberry sauce

Taken from recipeland.com/recipe/v/cranberry-eggnog-cheesecake-38923 (may not work)

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