Cranberry Eggnog Cheesecake

Cranberry Eggnog Cheesecake



Crust
1-1/2 cups Coconut bar cookies, crushed
6 tbl. butter, melted

Filling:
1 cup sugar, divided
2 envelopes unflavored gelatin
1/4 tsp. salt
4 eggs, separated
1-1/2 cups dairy eggnog
16 oz. cream cheese, softened
1 tbl. orange peel, grated
1 tsp. vanilla
1/2 tsp. cream of tartar
1 cup whipping cream
16 oz. Jellied cranberry sauce

• Crust:Preheat oven to 350*.
• Combine cookie crumbs and butter.
• Press onto bottom & part way up sides of 9-inch springform pan.
• Bake 8-10 min. or until golden.
• Cool completely
  
• Filling: Combine 1/2 cup sugar, gelatin & 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 & thickened.
• Do not boil.
• Remove from heat & 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 the 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.
• To serve:
• Place cake on serving plate.
• Loosen sides of cake with a spatula.
• Carefully remove sides of pan.
• Refrigerate until serving time.