Cranberry Cheesecake

By Lorena_321

Ingredients

• Topping:
• 1 cup sugar
• 2 T. cornstarch
• 1 cup cranberry juice
• 1 1/2 cups fresh or frozen cranberries
• Crust:
• 1 cup graham cracker crumbs
• 3 T. sugar
• 3 T. butter, melted
• Filling:
• 4 pkgs. (8 oz. ea.) cream cheese, softened
• 1 cup sugar
• 3 T. all-purpose flour
• 4 eggs
• 1 cup eggnog
• 1 T. vanilla extract

Preparation

Step 1

In a saucepan, combine 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” springform pan. Place pan on a baking sheet. 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 2/3 of the filling over crust. 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