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Cranberry Eggnog Cheesecake Recipe

For the crust:

3 T. butter or margarine

3 T. sugar

1 egg

1 C. all-purpose flour

1/4 t. baking powder

1/8 t. salt

For the cheesecake:

1 package (8 oz.) cream cheese, softened

1/2 C. sugar

2 eggs, separated

1 1/2 C. eggnog

1 T. all-purpose flour

1 t. vanilla

1 t. lemon juice

For the topping:

1 C. chopped fresh cranberries

1/2 C. sugar

1 1/2 t. unflavored gelatin softened in 1/4 c. water

Whipped dessert topping, for garnish

Preheat oven to 350 F. To make the crust, cream together the butter and 3 T. sugar. Add the egg and blend. Stir in flour, baking powder and salt.

Press mixture evenly over bottom and 1 1/2 inches up the sides of an ungreased 9-inch springform pan. It will make a rather thin crust.

To make the filling, cream together softened cream cheese, 1/2 c. sugar and egg yolks. (Reserve egg whites.) Slowly add eggnog, 1 T. flour, vanilla and lemon juice. Beat the reserved egg whites until stiff, then gently fold the cream cheese mixture into the beaten egg whites. Pour mixture into prepared crust.

Bake in preheated oven for 45 minutes. Cool completely.

To make cranberry topping, combine chopped cranberries, remaining 1/2 C. sugar and 1/3 C. water in a small saucepan. Bring to a boil, then reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir gelatin-water mixture into hot cranberries until dissolved. Refrigerate until partly set. Spoon atop cooled cheesecake, spreading to make an even layer. Chill several hours or overnight. Pipe whipped dessert topping around edge.

Makes 12-15 servings.
 

     

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