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Cranberry Cheesecake

Course Dessert
Servings 12


  • 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.


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