Christmas Cheesecake (Cranberry & Eggnog)

• 1-1/2  coconut bar cookies, crushed
• 6 tablespoons butter, melted          

Filling

• 1 cup sugar - divided
• 2  envelopes unflavored gelatin
• 1/4 teaspoon salt
• 4  eggs -- separated
• 1 1/2 cup dairy eggnog
• 16 ounces cream cheese, softened
• 1 tablespoon orange peel, grated
• 1 teaspoon vanilla
• 1/2 teaspoon cream of tartar
• 1 cup whipping cream
• 16 oz jellied cranberry sauce

Method

Preheat oven to 350° F.

Crust: 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.

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 mixture. Cook over low to medium heat, stirring constantly, until gelatin is dissolved & thickened. Do not boil. Remove from heat and 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 tartar till frothy. Gradually beat in remaining 1/2 cup sugar; beat until 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.

Place cake on serving plate. Loosen sides of cake with a spatula. Carefully remove sides of pan. Refrigerate until serving time.

Serves: 8

Contributor: Pat Ciesla

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