I have a reputation with my children for getting a little bit carried away when I do Christmas baking. A few years ago, I was so excited about having all of our children and grandchildren home for the holidays, I kept adding to the items I just had to make. By the time they all arrived, I had quite a dessert “buffet” that included 18 items. I still haven’t lived that down!
This month’s issue had all the makings for me getting carried away again. It was difficult to stop coming up with recipes. Hopefully, I will have gotten some of the need to bake out of my system before Christmas and can keep the recipes to a reasonable number. Only time will tell.
- 1 c. sugar
- 2 T. cornstartch
- 1-1/2 c. fresh or frozen cranberries
- 1 c. graham cracker crumbs
- 3 T. sugar
- 3 T. butter melted
- 4- 8 oz. pkgs. Cream cheese softened
- 1 c. sugar
- 3 T. flour
- 4 lg. eggs lightly beaten
- 1 c. eggnog
- 1 T. vanilla
- Preheat oven to 325 degrees.
- In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; set aside.
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-inch springform pan. Place pan on a baking sheet. Bake for 10 minutes. Cool on a wire rack.
- In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended.
- Pour two-thirds of the filling over the crust. Top with half of the cranberry mixture (cover and refrigerate remaining cranberry mixture.) Carefully spoon remaining filling on top.
- Return pan to baking sheet. Bake for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Refrigerate leftovers.