Cranberry Eggnog Cheesecake
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- 1 3/4 c
- crushed cookie crumbs (i used pecan sandies)
- 2 Tbsp
- butter, melted
- 8 oz
- neufchatel cream cheese, room temp.
- 1/2 c
- 1/8 tsp
- 1 large
- 1/2 c
- 1/4 c
- cranberry sauce (i used the jellied not the whole but either would work)
1Preheat oven to 350 degrees F. Lightly coat small glass pie dish or mini cheesecake pan with nonstick spray.
2In 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.
3Meanwhile, beat together neufchatel, sugar, and salt until smooth. Beat in egg and eggnog. Pour into prepared pan.
4Place 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.
5Return pan to oven and bake for about 35 minutes or 20 minutes if using mini pan.