Cranberry Eggnog Cheesecake
  • Servings: 8
  • 1-1/2 cups crushed coconut bar cookies
  • 6 tablespoons butter
  • Filling:
  • 1 cup sugar, divided
  • 2 envelopes unflavored gelatin
  • 1/4 teaspoon salt
  • 4 eggs, separated
  • 1-1/2 cups dairy eggnog
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla
  • 1/2 teaspoon cream of tartar
  • 1 cup whipping cream
  • 1 can (16 oz.) jellied cranberry sauce
  1. For crust: Preheat oven to 350ºF. Combine cookie crumbs and butter. Press onto bottom and part way up sides of 9-inch springform pan. Bake 8-10 min. or until golden. Cool completely.
  2. For filling: Combine 1/2 cup sugar, 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 thickened. Do not boil. Remove from heat and cool slightly. Beat cream cheese, orange peel & vanilla until fluffy. Stir in cooked mixture till well blended. Refrigerate until mixture mounds when dropped from a spoon. Beat egg whites and cream of tartar until frothy. Gradually beat in remaining 1/2 cup sugar; beat till stiff and glossy. Beat cream until stiff peaks form . Fold whites and whipped cream into cream cheese mixture. Puree cranberry sauce in food processor or blender till 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.
  3. To serve: Place cake on serving plate. Loosen sides of cake with a spatula. Carefully remove sides of pan. Refrigerate till serving time.