Cranberry Eggnog Cheesecake

* Exported from MasterCook *

CRANBERRY EGGNOG CHEESECAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 1/2 Coconut bar cookies --
Crushed
6 tb Butter -- melted
Filling
1 c Sugar -- divided
2 Env unflavored gelatin
1/4 ts Salt
4 Eggs -- separated
1 1/2 c Dairy eggnog
16 oz Cream cheese -- softened
1 tb Orange peel -- grated
1 t Vanilla
1/2 ts Cream of tartar
1 c Whipping cream
16 oz Jellied cranberry sauce

For crust Preheat oven to 350 oF Combine cookie crumbs
and butter. Press onto bottom & part way up sides of
9-inch springform pan. Bake 8-10 min. or until golden.
Cool completely For filling: Combine 1/2 cup sugar,
gelatin & salt in a medium-sized heavy saucepan. Beat
egg yolks slightly & and combine with eggnog;
gradually stir into gelatin i mixture. Cook over low
to med heat, stirring constantly, until gelatin is
dissolved & thickened. Do not boil. Remove from heat &
cool slightly. Beat cream cheese, orange peel &
vanilla until fluffy. Stir in cooked mixture till well
blended. Refrigerate until mixture mounds when dropped
from a spoon. Beat egg whites and cream of tarter till
frothy. Gradually beat in remaining 1/2 c sugar; beat
till stiff and glossy. Beat cream until stiff peaks
form . Fold whites and whipped cream into cream cheese
mixture. Puree cranberry sauce in food processor or
blender till smooth. Spoon 1/3 of cream cheese mixture
into crust. Top with 1/3 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 till serving time.

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