Cranberry Eggnog Cheesecake

Servings: 12


Butter Dough (See recipe below)
3/4 cup chopped pecans
3 cups fresh or frozen cranberries (reserve a few for garnish)
1 1/3 cups sugar, divided
1/2 cup water
Juice and rind of 1 orange
2 envelopes unflavored gelatin
1/2 cup cold water
11 ounces (1 8-ounce and 1 3-ounce package) Wisconsin cream cheese
2 cups dairy eggnog
2 1/2 cups whipping cream, divided
Nutmeg for garnish
Mint leaves for garnish

Butter Dough:
1/2 cup (1 stick) butter
1/2 cup sugar
1 egg
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
pinch of salt

Cooking Directions:

Preheat oven to 350°F.

Using a rubber scraper, spread the dough on the bottom of a 9-inch springform pan. Top with pecans, lightly pressing into dough. Bake for 18 to 20 minutes, until golden brown.

Combine cranberries, 1 cup sugar, water and juice in small saucepan; bring to boil over medium heat. Boil 7 to 10 minutes or until all skins have popped. Remove from heat and cool. Stir in orange rind. Pour over cooled crust; chill.

In a small pan, soften gelatin in cold water. Warm over low heat, stirring until gelatin is dissolved. In a large mixing bowl, combine cream cheese and remaining 1/3 cup sugar, mixing on medium speed of electric mixer until well blended. Gradually add gelatin, scraping down sides of bowl and blending. Stir in eggnog. Chill until slightly thickened, about 10 to 15 minutes. Whip 1 1/2 cups of the whipping cream and fold into cream cheese mixture. Spoon the mixture over the cranberry-topped crust. Smooth top and chill until firm, about 4 hours. Remove rim of pan if storing longer.

Before serving, pipe or dollop remaining whipped cream decoratively over cheesecake. Sprinkle whipped cream lightly with nutmeg. Garnish with cranberries and mint leaves.

Butter Dough:

Cream butter and sugar together until fluffy. Add egg and vanilla; beat until light and fluffy. Add remaining ingredients, mixing at low speed until well-blended dough is sticky.

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