Cranberry Eggnog Cheesecake

Hello all — It makes my heart happy when I wheel my cart down the market aisle and see the cranberries are back in town!!  Cranberry bread (my favorite!!), cranberry relish, cranberry coffee cake– and this cranberry eggnog cheesecake. Made this to celebrate Grandma Honey’s 88th birthday!!

It’s really best to make this the day before the party– that’s helpful when you have a lot to do!!  It needs to set up nice and firm in the fridge. Add the topping just before you serve it up.   I think you’ll love this rich, creamy, flavorful cake.  We have one slice left in the fridge and it’s calling my name!

CRANBERRY EGGNOG CHEESECAKE

Crust:
8 chocolate graham crackers, crushed to a small crumbs
1/2 cup butter melted (1 stick)
1/4 cup sugar

Cheesecake Filling:
4  8 oz. pkg. cream cheese, room temperature!!
1 cup sugar
3 tab. flour
5 eggs
1 cup eggnog
1 tab. vanilla
1/2 tsp. cinnamon

Sour Cream Topping:
1  1/2 cup sour cream
1/2 cup eggnog
1/4 cup sugar

Cranberry Topping:
1/2 cup sugar
1 tab. cornstarch
1/3 cup water
2 cups cranberries

To make the crust, put the graham crackers in a plastic bag and roll over them with a rolling pin until they are crushed fine.  In a small mixing bowl, combine them with the melted butter and 1/4 cup sugar.  Press them into a 10″ springform pan.  Put the pan in a 350 degree oven for 10 minutes only.

To make the cheese cake layer, beat the cream cheese, 1 cup sugar and flour with an electric mixer for 3 or 4 minutes until it’s smooth and creamy.  Then beat in the eggs, eggnog, vanilla and cinnamon.

Spoon the cream cheese mixture over the crust and put it into a 325 degree oven for 50 to 60 minutes.  (to avoid cracking as the cheesecake cools, put a shallow pan of water on the bottom rack under the cheesecake to keep the oven moist).

While that is baking stir together the sour cream layer– the sour cream, 1/2 cup eggnog and 1/4 cup sugar.  Set into the fridge until the cheese cake is baked.

When the cheese cake comes out of the oven the sides should be firm, but the center will be slightly wobbly.  Carefully spoon the sour cream topping onto the cheesecake and return it to the oven for 15 minutes more.

When the baking time is done, turn off the heat, open the door just a crack and let the cheese cake sit in the oven for 60 minutes.  Then take it out and run a sharp knife around the edge to separate the cheesecake from the pan.  Let it continue to cool another hour out on a rack and then store it in the fridge until you are ready to serve it–cover the top with foil, but be careful to tent up the foil so it doesn’t touch the top of the cake!

To make the cranberry filling, mix the 1/2 cup sugar and cornstarch in a sauce pan until there are no lumps of cornstarch.  Then add in the cranberries and water.  Turn the heat to medium high and stir the mixture until the cranberries pop!!  (takes about 3 or 4 minutes after it starts to simmer).  Set this aside and let it cool completely before you spoon it on to the cheesecake.  So pretty!

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