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Cranberry Eggnog Cheesecake




Source of Recipe


Internet


List of Ingredients




For the crust:
1 1/2 cups crushed coconut bar cookies
6 tablespoons butter, melted

For the filling:
1 cup sugar
2 envelopes unflavored gelatin
1/4 teaspoon salt
4 eggs, separated
1 1/2 cups eggnog
2 8-ounce packages cream cheese, softened
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1 cup whipping cream, whipped
16-ounce can jellied cranberry sauce


Recipe



For the crust:
Preheat oven to 350 degrees. Combine cookie crumbs and butter. Press onto bottom and part way up sides of 9-inch springform pan. Bake 8 to 10 minutes, or until golden. Cool completely on wire rack.

For the filling:
Combine 1/2 cup of the sugar, the gelatin and salt in a medium-sized heavy saucepan. Beat egg yolks slightly and combine with eggnog. Gradually stir into gelatin mixture. Cook over low to medium heat, stirring constantly, until gelatin is dissolved and sauce is slightly thickened. Do not boil. Remove from heat and cool slightly.

In separate bowl, beat cream cheese, orange peel and vanilla extract until fluffy. Stir in cooked mixture until well-blended. Refrigerate until mixture mounds when dropped from a spoon. In separate bowl, beat egg whites and cream of tartar until frothy. Gradually beat in remaining 1/2 cup sugar, beat until stiff and glossy. Fold whites and whipped cream into cream cheese mixture. Puree cranberry sauce in food processor or blender until 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 until serving time. Makes one 9-inch round cake.