Ingredients Jump to Instructions ↓

  1. 2 tablespoons cornstarch

  2. 1 cup cranberry juice

  3. 1 1/2 cups fresh cranberries

  4. 1 cup graham cracker crumbs

  5. 3 tablespoons sugar

  6. 3 tablespoons butter (or margarine)

  7. 4 (8 ounce) packages cream cheese

  8. 1 cup sugar

  9. 3 tablespoons flour

  10. 4 eggs

  11. 1 cup eggnog

  12. 1 tablespoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Combine 1 cup sugar, cornstarch, cranberry juice, and cranberries in a saucepan. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from heat and set aside.

  2. In a small bowl, combine graham cracker crumbs and 3 tablespoons sugar; mix in butter. Press onto the bottom of a greased 9-inch springform pan. Place the pan on a baking sheet in a 325 degree oven. Bake for 10 minutes. Cool on a wire rack.

  3. In a large mixing bowl, with an electric mixer, beat cream cheese and 1 cup sugar until smooth and creamy. Beat in flour. Add eggs and beat on low speed until just combined. Add eggnog and vanilla and beat just until blended.

  4. Pour 2/3 of the cream cheese mixture over the cooled crust, Top with half of the cranberry mixture. Carefully spoon remaining cream cheese mixture on top. Cover and refrigerate remaining cranberry mixture.

  5. Bake the cheesecake 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 the edge of the pan to loosen the cake, then cool for 1 more hour. Refrigerate overnight.

  6. When ready to serve, remove sides of pan and spoon remaining cranberry mixture over the cheesecake.


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