Cranberry Cheesecake With Eggnog Food

CRANBERRY-EGGNOG CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Grease a 9-inch springform pan.
• Make the Cranberry Mixture: In a medium saucepan, whisk together the sugar and cornstarch. Whisk in the cranberry juice until smooth, then stir in the cranberries. Place the pan over medium heat and bring to a rolling boil. Cook and stir for 2 minutes, or until thickened. Remove from the heat.
• Make the Crust: In a medium bowl, stir together the graham cracker crumbs and sugar. Drizzle over the melted butter and toss to combine, ensuring that all of the crumbs are moistened. Turn the crumbs into the prepared pan and press into an even layer in the bottom of the pan. Place the springform pan on a rimmed baking sheet. Bake for 10 minutes, then cool on a wire rack.
• Make the Cheesecake Filling: With an electric mixer on medium-high speed, beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. Add the flour and beat until combined, about 1 minute. Reduce the mixer speed to low and add the eggs one at a time, mixing until each is completely combined and scraping the sides of the bowl between each addition. Add the eggnog and vanilla extract and beat until just combined.
• Pour two-thirds of the cheesecake batter into the prepared pan over the crust. Top with half of the cranberry mixture (cover and refrigerate the remaining cranberry mixture). Slowly pour the remaining cheesecake batter into the pan. Return the springform pan to the rimmed baking sheet and bake until the edges are set and the center jiggles slightly, about 1 hour 15 minutes.
• Place the springform pan on a wire rack and cool for 10 minutes. Run a knife around the edge of the pan and cool for an additional 1 hour. Place the cheesecake in the refrigerator and chill overnight, at least 8 hours. When ready to serve, remove the sides of the pan and top with the remaining cranberry mixture. Leftovers should be stored in the refrigerator for up to 5 days.

CRANBERRY EGGNOG CHEESECAKE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper., In a large bowl, combine cake mix and oats; stir in melted butter. Reserve 1-1/3 cups crumb mixture for topping; press remaining mixture onto bottom of prepared pan., In a large bowl, beat cream cheese, sugar and nutmeg until smooth. Gradually beat in eggnog and flour. Add eggs; beat on low speed just until blended. Pour over crust., In a small bowl, mix cranberry sauce and cornstarch until blended; spoon over cheesecake layer. Sprinkle with reserved crumb mixture. Bake 50-55 minutes or until edges are brown and center is almost set., Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Lifting with parchment, remove cheesecake from pan. Cut into bars.

CRANBERRY EGGNOG CHEESECAKE

Steps:

• PREHEAT oven to 325 degrees F.
• WATERPROOFING STEP 1 (optional but HIGHLY recommended): Place 9" springform pan in the center bottom of a slow cooker liner. Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a knot.
• WATERPROOFING STEP 2 (do this over liner even if you have already done step 1 for double coverage): Place 2 large 18" x 18" pieces of aluminum foil on a flat surface underneath the pan in the form of a "+." Gently fold (to make sure you don't create any holes) up the sides of the foil around the (lined) pan.
• Line bottom of pan with parchment paper and lightly grease the inside of your entire springform pan with nonstick cooking spray.
• CRUST: Combine the finely ground gingersnaps, brown sugar and melted butter in a medium bowl and stir until well combined. Add to springform pan and firmly press the crumbs down on the bottom of the pan until you have an even layer. (I like to use the bottom of a measuring cup to press down.) Bake at 325 degrees F for 10 minutes. Cool completely on a wire rack.
• WATER BATH: Fill a roasting pan with 1 1/4 inches water to create a water bath for your cheesecake (to prevent cracking). Place roasting pan in the oven to heat while you prepare your cheesecake filling.
• CHEESECAKE FILLING: Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes (no less!). Add sugar and beat 5 additional minutes.
• Add flour; beat until combined. Add the eggnog, vanilla, cinnamon and nutmeg and beat just until blended. Add the eggs, then the egg yolks, 1 at a time, beating as little as possible, just until combined after each addition. Pour mixture onto cooled Gingersnap Crust. Drop pan on counter a few times to get rid of any air bubbles.
• BAKE: Add cheesecake to water bath and bake at 325 degrees F for 60-70 minutes or until edges are firm and the center 2-3- of the cheesecake is still wobbly. (DON'T open door before 60 minutes, this can cause cracks.)
• COOL: Turn off your oven and crack open the oven door. Allow cheesecake to cool in oven for 60 minutes, then remove to a wire rack and gently run a hot knife along the edges of the cheesecake (to prevent cracking) then continue to cool for 2-3 hours or until cheesecake is completely cooled. Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator overnight but best if 24 hours.
• CRANBERRY TOPPING: You can prep this Topping at any point prior to topping your cheesecake and store in the refrigerator. Whisk together all of the Cranberry Topping ingredients to a large saucepan. Bring to a boil then reduce heat to medium and continue to boil for 3-5 minutes until thickened, stirring often. Remove heat and cool to room temperature then refrigerate in an airtight container until ready to use. The Topping will thicken more in the refrigerator.
• EGGNOG CREAM TOPPING: When ready to serve, beat heavy cream at high speed with an electric mixer until stiff peaks form. Fold in powdered sugar, eggnog and sour cream until smooth.
• ASSEMBLE: Evenly spread Eggnog Cream Topping over cheesecake. Spoon 1/2 (or more if desired) Cranberry Topping over Eggnog Cream and spoon remaining CranberryTopping over individual servings
• CUT: Fill a large glass with hot water, then dip knife in hot water before each cut. Wipe knife clean after each cut.

WINNING CRANBERRY CHEESECAKE

Steps:

• 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 the heat; set aside. , Preheat oven to 325°. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. 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 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 until center is almost set, 60-70 minutes. 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.

CRANBERRY CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.

EGGNOG CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.

CRANBERRY EGGNOG CHEESECAKE

Steps:

• In a saucepan, combining the first four ingredients; bring to a boil.
• Reduce heat; cook and stir over medium heat for 2 minutes.
• Remove from the 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.
• Bake at 325 degrees for 10 minutes.
• Cool on a wire rack.
• In a mixing 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 crutst.
• Top with half of the cranberry mixture (cover and chill remaining cranberry mixture).
• Carefully spoon remaining filling on top.
• Bake at 325 degrees 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.
• Yield: 12 servings Enjoy!

CRANBERRY EGGNOG CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees F. Lightly coat small glass pie dish or mini cheesecake pan with nonstick spray.
• 2. In a small bowl, combine cookie crumbs and butter; press into prepared pie dish. If using mini cheesecake pan, press about 2 T. into each hole. Tamp down firmly. Bake for about 10 minutes.
• 3. Meanwhile, beat together neufchatel, sugar, and salt until smooth. Beat in egg and eggnog. Pour into prepared pan.
• 4. Place cranberry sauce in small microwave safe bowl and microwave in 30 second increments stirring often until jelly is somewhat liquified. Spoon it onto cheesecake filling. Swirl with a knife, if desired.
• 5. Return pan to oven and bake for about 35 minutes or 20 minutes if using mini pan.
• 6. Allow to cool for at least 20 minutes then chill in refrigerator for at least 2 hours.

SHOWSTOPPER EGGNOG CHEESECAKE

Steps:

• For the crust: In a medium bowl, stir together the ground cashews, graham crackers and the 1/2 cup sugar.
• Drizzle the melted butter over the cashew mixture.
• Toss till mixed well.
• Press the cashew mixture onto the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan.
• Wrap outside of the springform pan securely with heavy foil.
• Set aside.
• For filling: In a large mixing bowl, beat cream cheese with electric mixer on medium-high speed 3 to 4 minutes or till mixture is completely smooth, scraping sides of bowl.
• Reduce speed to medium, beat in rum (if you like), sugar, vanilla and nutmeg.
• Add eggs all at once, beat on low speed till just combined.
• Stir in eggnog.
• Pour filling into crust-lined pan.
• Place springform pan in a large roasting pan.
• (Make sure there's at least 1 inch between the springform pan and the edges of the roasting pan).
• Place roasting pan on oven rack.
• Carefully pour enough hot tap water into roasting pan to come halfway up side of springform pan.
• Bake in 350 oven 60 to 70 minutes or till edge of cheesecake is firm and center appears nearly set when lightly shaken.
• Carefully remove pan from water bath, transfer to a wire rack.
• Cool 15 minutes.
• Remove foil.
• Lossen crust from sides and cool 30 minutes.
• Remove sides of pan, cool.
• Cover with plastic wrap and refrigerate up to 2 days.
• Garnish with cashew brittle, if you like.
• To bake without the water bath: Prepare cheesecake as above, except omit the foil; place the pan with filling in a shallow roasting pan.
• Bake without water bath 45 to 50 minutes or till center appears nearly set when shaken.
• Surface will have a more golden color than cheesecake baked in a water bath.