Cranberry Cheesecake

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Difficulty: Easy - for beginners
Serves: 12 servings

Preparation time:
Cooking time:

Ingredients

•1 cup sugar
•2 tablespoons cornstarch
•1 cup cranberry juice
•1-1/2 cups fresh or frozen cranberries

CRUST:
•1 cup graham cracker crumbs (about 16 squares)
•3 tablespoons sugar
•3 tablespoons butter, melted

FILLING:
•4 packages (8 ounces each) cream cheese, softened
•1 cup sugar
•3 tablespoons all-purpose flour
•4 eggs, lightly beaten
•1 cup eggnog
•1 tablespoon vanilla extract

Method

•In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. 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-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
• In a large 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 crust. Top with half of the cranberry mixture (cover and refrigerate remaining cranberry mixture). Carefully spoon remaining filling on top. Return pan to baking sheet.
• Bake at 325° 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. Refrigerate leftovers. Yield: 12 servings.

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