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.