cranberry eggnog cheesecake
This was something I whipped up for Thanksgiving dinner. It came together so beautifully and is quite possibly the best cheesecake I've ever made! The eggnog is subtle but delicious and the cranberry is the perfect sweet/tart to enhance that eggnog flavor.
prep time
20 Min
cook time
35 Min
method
Bake
yield
8 serving(s)
Ingredients
- CRUST:
- 1 3/4 cups crushed cookie crumbs (i used pecan sandies)
- 2 tablespoons butter, melted
- FILLING:
- 8 ounces neufchatel cream cheese, room temp.
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1 large egg
- 1/2 cup eggnog
- 1/4 cup cranberry sauce (i used the jellied not the whole but either would work)
How To Make cranberry eggnog cheesecake
-
Step 1Preheat oven to 350 degrees F. Lightly coat small glass pie dish or mini cheesecake pan with nonstick spray.
-
Step 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.
-
Step 3Meanwhile, beat together neufchatel, sugar, and salt until smooth. Beat in egg and eggnog. Pour into prepared pan.
-
Step 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.
-
Step 5Return pan to oven and bake for about 35 minutes or 20 minutes if using mini pan.
-
Step 6Allow to cool for at least 20 minutes then chill in refrigerator for at least 2 hours. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Pies
Category:
Fruit Desserts
Keyword:
#cheesecake
Keyword:
#Thanksgiving
Keyword:
#Christmas
Keyword:
#cream-cheese
Keyword:
#Cranberry
Ingredient:
Dairy
Method:
Bake
Culture:
American
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