Cranberry Eggnog Cheesecake
Beautiful, with red cranberries! Add a sprig of mint and you have a feast for the eyes as well as the stomach! from carolina country magazine.
Steps
In a saucepan , combining the first four ingredients.
Bring to a boil.
Reduce heat.
Cook and stir over medium heat for 2 minutes.
Remove from the heat.
Set aside.
In a small bowl , combine cracker crumbs and sugar.
Stir in butter.
Press onto the bottom of a greased 9-inch springform pan.
Bake at 325 degrees for 10 minutes.
Cool on a wire rack.
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.
Pour two-thirds of the filling over the crutst.
Top with half of the cranberry mixture.
Carefully spoon remaining filling on top.
Bake at 325 degrees for 60-70 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen.
Cool 1 hour longer.
Refrigerate overnight.
Remove sides of pan.
Spoon remaining cranberry mixture over cheesecake.
Yield: 12 servings enjoy !.
Ingredients
sugar, cornstarch, cranberry juice, cranberries, graham cracker crumbs, butter, cream cheese, all-purpose flour, eggs, eggnog, vanilla extract