• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Cranberry Eggnog Cheesecake

  • Recipe Submitted by on

Category: Cakes, Cheesecakes

 Ingredients List

  • Crust
  • 1 1/2 Coconut bar cookies; crushed
  • 6 tb Butter; melted
  • Filling
  • 1 c Sugar; divided
  • 2 Env unflavored gelatin
  • 1/4 ts Salt
  • 4 Eggs; separated
  • 1 1/2 c Dairy eggnog
  • 16 oz Cream cheese; softened
  • 1 tb Orange peel; grated
  • 1 ts Vanilla
  • 1/2 ts Cream of tartar
  • 1 c Whipping cream
  • 16 oz 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 1/2 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 1/2 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 1/3 of cream cheese
mixture into crust. Top with 1/3 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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