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Cranberry Eggnog Cheesecake

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Submitted by blondmommy

No-bake cranberry eggnog cheesecake with a coconut cookie crust, swirled cranberry sauce layers, and a fluffy gelatin-set cream cheese filling. A showstopping Christmas dessert.

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

This cheesecake is pure holiday magic, and the best part? No oven required for the filling.

A coconut cookie crust gets pre-baked to golden crispness, then filled with a cloud-like mixture of cream cheese, eggnog custard, whipped cream, and fluffy egg whites, all set with unflavored gelatin.

Pureed cranberry sauce gets swirled through in layers, creating gorgeous ruby-red ribbons through the creamy filling that look like something from a bakery window.

Orange zest and vanilla round out the flavor, making every bite taste like Christmas morning.

Chill it overnight and the whole thing sets into a sliceable, swooning dessert.

Chef Tips

  • Cook the egg yolk and eggnog mixture over low to medium heat, stirring constantly. If it boils, the eggs will scramble and you’ll have to start over
  • Chill the gelatin mixture until it mounds when dropped from a spoon before folding in the whipped cream and egg whites. Too warm and it won’t hold its structure
  • Swirl the cranberry puree gently with a spatula. Over-swirling will blend the colors instead of creating those gorgeous distinct ribbons
  • This absolutely must chill overnight. A few hours won’t cut it for a proper set

Ingredients

crust
1 ½ 1.5
COCONUT COCONUT COCONUT
bar cookies *
6 90
TABLESPOONS ML BUTTER
melted
0

Filling *
1 237
CUP ML SUGAR
divided
2 2
ENVELOPES ENVELOPES GELATIN, UNFLAVORED
unflavored
¼ 1.3
TEASPOON ML SALT
4 4
LARGE LARGE EGGS
separated
1 ½ 355
CUPS ML EGGNOG
16 462.4
OUNCES ML/G CREAM CHEESE
softened
1 15
TABLESPOON ML ORANGE ZEST
grated
1 5
TEASPOON ML VANILLA EXTRACT
½ 2.5
TEASPOON ML CREAM OF TARTAR
1 237
16 462.4
OUNCES ML/G CRANBERRY SAUCE
jellied

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 to 10 min. or until golden.

Cool completely For filling: Combine ½ 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 until well blended. Refrigerate until mixture mounds when dropped from a spoon. Beat egg whites and cream of tarter until frothy. Gradually beat in remaining ½ cup sugar; beat until stiff and glossy. Beat cream until stiff peaks form . Fold whites and whipped cream into cream cheese mixture. Purée cranberry sauce in food processor or blender until smooth. Spoon ⅓ of cream cheese mixture into crust. Top with ⅓ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 534g (18.8 oz)
Amount per Serving
Calories 1444 61% from fat
 % Daily Value *
Total Fat 99g 152%
Saturated Fat 62g 309%
Trans Fat 0g
Cholesterol 522mg 174%
Sodium 806mg 34%
Total Carbohydrate 41g 41%
Dietary Fiber 3g 13%
Sugars g
Protein 48g
Vitamin A 68% Vitamin C 11%
Calcium 30% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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