WINNING CRANBERRY CHEESECAKE
The holidays wouldn't be complete without cranberries and eggnog. I use them both in this flavorful cheesecake that's the perfect finale for a special dinner. Set it out at the start of the meal, not just to solicit "oohs" and "aahs," but to remind folks to save room for dessert! -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- 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. , Preheat oven to 325°. 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 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 until center is almost set, 60-70 minutes. 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.
Nutrition Facts : Calories 345 calories, Fat 13g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 161mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY EGGNOG CHEESECAKE
Luxuriously rich and creamy Cranberry Eggnog Cheesecake with Gingersnap Crust is your favorite holiday beverage in cheesecake form! The Eggnog Cheesecake crust tastes like a giant gingersnap cookie and the silky Eggnog Cream Topping and sweetly tart Cranberry Topping elevate this cheesecake to the hit of Christmas! I've also included very detailed instructions so if you have never made a cheesecake before, now is your chance!
Provided by Jen
Time 2h45m
Number Of Ingredients 26
Steps:
- PREHEAT oven to 325 degrees F.
- WATERPROOFING STEP 1 (optional but HIGHLY recommended): Place 9" springform pan in the center bottom of a slow cooker liner. Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a knot.
- WATERPROOFING STEP 2 (do this over liner even if you have already done step 1 for double coverage): Place 2 large 18" x 18" pieces of aluminum foil on a flat surface underneath the pan in the form of a "+." Gently fold (to make sure you don't create any holes) up the sides of the foil around the (lined) pan.
- Line bottom of pan with parchment paper and lightly grease the inside of your entire springform pan with nonstick cooking spray.
- CRUST: Combine the finely ground gingersnaps, brown sugar and melted butter in a medium bowl and stir until well combined. Add to springform pan and firmly press the crumbs down on the bottom of the pan until you have an even layer. (I like to use the bottom of a measuring cup to press down.) Bake at 325 degrees F for 10 minutes. Cool completely on a wire rack.
- WATER BATH: Fill a roasting pan with 1 1/4 inches water to create a water bath for your cheesecake (to prevent cracking). Place roasting pan in the oven to heat while you prepare your cheesecake filling.
- CHEESECAKE FILLING: Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes (no less!). Add sugar and beat 5 additional minutes.
- Add flour; beat until combined. Add the eggnog, vanilla, cinnamon and nutmeg and beat just until blended. Add the eggs, then the egg yolks, 1 at a time, beating as little as possible, just until combined after each addition. Pour mixture onto cooled Gingersnap Crust. Drop pan on counter a few times to get rid of any air bubbles.
- BAKE: Add cheesecake to water bath and bake at 325 degrees F for 60-70 minutes or until edges are firm and the center 2-3- of the cheesecake is still wobbly. (DON'T open door before 60 minutes, this can cause cracks.)
- COOL: Turn off your oven and crack open the oven door. Allow cheesecake to cool in oven for 60 minutes, then remove to a wire rack and gently run a hot knife along the edges of the cheesecake (to prevent cracking) then continue to cool for 2-3 hours or until cheesecake is completely cooled. Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator overnight but best if 24 hours.
- CRANBERRY TOPPING: You can prep this Topping at any point prior to topping your cheesecake and store in the refrigerator. Whisk together all of the Cranberry Topping ingredients to a large saucepan. Bring to a boil then reduce heat to medium and continue to boil for 3-5 minutes until thickened, stirring often. Remove heat and cool to room temperature then refrigerate in an airtight container until ready to use. The Topping will thicken more in the refrigerator.
- EGGNOG CREAM TOPPING: When ready to serve, beat heavy cream at high speed with an electric mixer until stiff peaks form. Fold in powdered sugar, eggnog and sour cream until smooth.
- ASSEMBLE: Evenly spread Eggnog Cream Topping over cheesecake. Spoon 1/2 (or more if desired) Cranberry Topping over Eggnog Cream and spoon remaining CranberryTopping over individual servings
- CUT: Fill a large glass with hot water, then dip knife in hot water before each cut. Wipe knife clean after each cut.
CRANBERRY EGGNOG CHEESECAKE
Nothing says Christmas like cranberries and eggnog. Just the mention of them can put you in the holiday spirit! That's why this Cranberry Eggnog Cheesecake is an ideal festive dessert.
Provided by Cyn Gagen
Categories Dessert
Time P1DT2h45m
Number Of Ingredients 15
Steps:
- You can use canned whole berry cranberry sauce if you'd prefer but I really do find that homemade really elevates this recipe. Combine the sugar and cornstarch in a saucepan. Mix in the cranberry juice and bring to a boil over medium heat, stirring frequently.
- Continue to cook and stir this mixture until it thickens - about 2-3 minutes. Remove from heat and set aside.
- Mix the graham cracker crumbs and sugar together. Stir in the melted butter. Press this mixture into a 9-inch springform pan. I like to make a good base on the bottom and then bring it up the sides slightly.
- Put the springform pan onto a baking sheet and bake at 325 degrees F for 10 minutes. Allow to cool.
- Cream together the sugar and cream cheese in a mixing bowl until smooth and creamy. Beat in the flour. Once combined thoroughly, add in the eggs, beating on low until just mixed in.
- Next, add the eggnog, vanilla, and nutmeg, once again beating on low until just mixed in.
- Pour about 2/3 of the cheesecake filling into the springform pan. Top with the cranberry sauce. Spoon on the remaining 1/3 of the cheesecake filling to cover the cranberry sauce.
- Bake at 325 degrees F for about 60-75 minutes. You want the center of the cheesecake to be nearly set when it comes out of the oven. Cool for 10 minutes on a wire rack.
- Run a knife around the edge of the pan carefully to loosen the cheesecake away from the pan. Cool for another hour. Refrigerate overnight.
- Garnish the cake with cranberries before serving.
Nutrition Facts : Calories 483.85 kcal, Carbohydrate 42.99 g, Protein 8.09 g, Fat 31.78 g, SaturatedFat 17.52 g, Cholesterol 157.73 mg, Sodium 346.96 mg, Fiber 0.77 g, Sugar 35.6 g, ServingSize 1 serving
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.
Provided by Sharon123
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
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 (cover and chill remaining 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!
Nutrition Facts : Calories 529.9, Fat 32, SaturatedFat 17.6, Cholesterol 165.4, Sodium 338.2, Carbohydrate 53.9, Fiber 0.8, Sugar 46, Protein 8.3
CRANBERRY EGGNOG CHEESECAKE
This was something I whipped up for Thanksgiving dinner. It came together so beautifully and is quite possibly the best cheesecake I've ever made! The eggnog is subtle but delicious and the cranberry is the perfect sweet/tart to enhance that eggnog flavor.
Provided by Teresa Jacobson
Categories Fruit Desserts
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F. Lightly coat small glass pie dish or mini cheesecake pan with nonstick spray.
- 2. In a small bowl, combine cookie crumbs and butter; press into prepared pie dish. If using mini cheesecake pan, press about 2 T. into each hole. Tamp down firmly. Bake for about 10 minutes.
- 3. Meanwhile, beat together neufchatel, sugar, and salt until smooth. Beat in egg and eggnog. Pour into prepared pan.
- 4. Place cranberry sauce in small microwave safe bowl and microwave in 30 second increments stirring often until jelly is somewhat liquified. Spoon it onto cheesecake filling. Swirl with a knife, if desired.
- 5. Return pan to oven and bake for about 35 minutes or 20 minutes if using mini pan.
- 6. Allow to cool for at least 20 minutes then chill in refrigerator for at least 2 hours.
EGGNOG CHEESECAKE
I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. -Kristen Grula, Hazleton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.
Nutrition Facts : Calories 275 calories, Fat 19g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 195mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
CRANBERRY EGGNOG CHEESECAKE BARS
My family loves everything cheesecake. These bars combine tart cranberries and rich cream cheese, and taste even better when chilled overnight! -Carmell Childs, Ferron, Utah
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper., In a large bowl, combine cake mix and oats; stir in melted butter. Reserve 1-1/3 cups crumb mixture for topping; press remaining mixture onto bottom of prepared pan., In a large bowl, beat cream cheese, sugar and nutmeg until smooth. Gradually beat in eggnog and flour. Add eggs; beat on low speed just until blended. Pour over crust., In a small bowl, mix cranberry sauce and cornstarch until blended; spoon over cheesecake layer. Sprinkle with reserved crumb mixture. Bake 50-55 minutes or until edges are brown and center is almost set., Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Lifting with parchment, remove cheesecake from pan. Cut into bars.
Nutrition Facts : Calories 282 calories, Fat 15g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 254mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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