Cranberry Eggnog Cheesecake

Ingredients

Directions

For crust Preheat oven to 350 oF Combine cookie crumbs and butter.

Press onto bottom andamp; part way up sides of 9-inch springform pan.

Bake 8-10 min. or until golden.

Cool completely For filling: Combine 1/2 cup sugar, gelatin and salt in a medium-sized heavy saucepan.

Beat egg yolks slightly andamp; and combine with eggnog; gradually stir into gelatin i mixture.

Cook over low to med heat, stirring constantly, until gelatin is dissolved andamp; thickened.

Do not boil. Remove from heat and cool slightly.

Beat cream cheese, orange peel andamp; 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 tarter till frothy.

Gradually beat in remaining 1/2 c sugar; beat till stiff and glossy.

Beat cream until stiff peaks form .

Fold whites and whipped cream into 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 till serving time.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.