Nothing says Christmas like cranberries and eggnog. Just the mention of them can put you in the holiday spirit! That’s why this Cranberry Eggnog Cheesecake is an ideal festive dessert.
Course
Dessert
Cuisine
American
Keyword
baking, cheesecake
Prep Time20minutes
Cook Time1hour15minutes
Cooling and Chilling Time1day1hour10minutes
Total Time1day2hours45minutes
Servings12
Calories483.85kcal
Ingredients
Cranberry sauce:
1/2cupsugar
1tbspcornstarch
½cupcranberry juice
¾cupcranberriesfresh or frozen
Crust:
1cupgraham cracker crumbstry ginger snaps instead for a delicious variation
3tbspsugar
3tbspbuttermelted
Cheesecake filling:
32ouncescream cheesesoftened
1cupsugar
3tbspflour
4eggslarge, lightly beaten
1cupeggnog
1tbspvanilla
½tspnutmeg
Topping/Garnish:
½cupcranberriesfresh or frozen
Instructions
Cranberry sauce:
You can use canned whole berry cranberry sauce if you’d prefer but I really do find that homemade really elevates this recipe. Combine the sugar and cornstarch in a saucepan. Mix in the cranberry juice and bring to a boil over medium heat, stirring frequently.
Continue to cook and stir this mixture until it thickens – about 2-3 minutes. Remove from heat and set aside.
Crust:
Mix the graham cracker crumbs and sugar together. Stir in the melted butter. Press this mixture into a 9-inch springform pan. I like to make a good base on the bottom and then bring it up the sides slightly.
Put the springform pan onto a baking sheet and bake at 325 degrees F for 10 minutes. Allow to cool.
Cheesecake filling:
Cream together the sugar and cream cheese in a mixing bowl until smooth and creamy. Beat in the flour. Once combined thoroughly, add in the eggs, beating on low until just mixed in.
Next, add the eggnog, vanilla, and nutmeg, once again beating on low until just mixed in.
Pour about 2/3 of the cheesecake filling into the springform pan. Top with the cranberry sauce. Spoon on the remaining 1/3 of the cheesecake filling to cover the cranberry sauce.
Bake at 325 degrees F for about 60-75 minutes. You want the center of the cheesecake to be nearly set when it comes out of the oven. Cool for 10 minutes on a wire rack.
Run a knife around the edge of the pan carefully to loosen the cheesecake away from the pan. Cool for another hour. Refrigerate overnight.
Garnish the cake with cranberries before serving.
Nutrition Facts
Cranberry Eggnog Cheesecake
Amount Per Serving
Calories 483.85Calories from Fat 286
% Daily Value*
Fat 31.78g49%
Saturated Fat 17.52g110%
Cholesterol 157.73mg53%
Sodium 346.96mg15%
Potassium 188.85mg5%
Carbohydrates 42.99g14%
Fiber 0.77g3%
Sugar 35.6g40%
Protein 8.09g16%
Vitamin A 1230.3IU25%
Vitamin C 2.68mg3%
Calcium 117.03mg12%
Iron 1.01mg6%
* Percent Daily Values are based on a 2000 calorie diet.