Difficulty: Easy - for beginners
Serves: 12 servings
â€¢1 cup sugar
â€¢2 tablespoons cornstarch
â€¢1 cup cranberry juice
â€¢1-1/2 cups fresh or frozen cranberries
â€¢1 cup graham cracker crumbs (about 16 squares)
â€¢3 tablespoons sugar
â€¢3 tablespoons butter, melted
â€¢4 packages (8 ounces each) cream cheese, softened
â€¢1 cup sugar
â€¢3 tablespoons all-purpose flour
â€¢4 eggs, lightly beaten
â€¢1 cup eggnog
â€¢1 tablespoon vanilla extract
â€¢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.
â€¢ 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.
â€¢ 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.
â€¢ 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.