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Cranberry Eggnog Cheesecake

 

51

Yield

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

crust
1 ½ Coconut coconut
bar cookies
*
6 tablespoons butter
melted

Filling
*
1 cup sugar
divided
2 envelopes gelatin, unflavored
unflavored
¼ teaspoon salt
4 large eggs
separated
1 ½ cups eggnog
16 ounces cream cheese
softened
1 tablespoon orange zest
grated
1 teaspoon vanilla extract
½ teaspoon cream of tartar
*
1 cup heavy whipping cream
16 ounces 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

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Nutrition Facts

Serving Size 534g (18.8 oz)
Amount per Serving
Calories 144461% of calories 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?

 

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