This Cranberry Eggnog Cheesecake is the ultimate holiday showstopper, combining the creamy richness of cream cheese with the warm, spiced flavors of traditional eggnog. The batter is light and airy, achieved by folding in stiffly beaten egg whites and whipped cream, creating a mousse-like texture that sets perfectly in the refrigerator. Bright ribbons of jellied cranberry sauce are swirled throughout, offering a tart contrast to the sweet, custard-like filling. Served chilled, this no-bake cheesecake is perfect for Christmas dinner or New Year’s celebrations. It&# 226;ÂÂs an elegant yet approachable dessert that brings the cozy flavors of the season to your table without the stress of a water bath.
Cranberry Eggnog Cheesecake
Description
This Cranberry Eggnog Cheesecake is the ultimate holiday showstopper, combining the creamy richness of cream cheese with the warm, spiced flavors of traditional eggnog. The batter is light and airy, achieved by folding in stiffly beaten egg whites and whipped cream, creating a mousse-like texture that sets perfectly in the refrigerator. Bright ribbons of jellied cranberry sauce are swirled throughout, offering a tart contrast to the sweet, custard-like filling. Served chilled, this no-bake cheesecake is perfect for Christmas dinner or New Year's celebrations. It&# 226;ÂÂs an elegant yet approachable dessert that brings the cozy flavors of the season to your table without the stress of a water bath.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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Crush the Bar cookies into fine crumbs and mix with 6 tablespoons of melted butter.
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Press the cookie mixture firmly onto the bottom and partway up the sides of a 9-inch springform pan.
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Bake the crust for 8-10 minutes, or until golden brown. Remove and cool completely.
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In a medium heavy saucepan, combine 1/2 cup sugar, 2 envelopes unflavored gelatin, and 1/4 teaspoon salt.
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Beat 4 egg yolks slightly and mix with 1 1/2 cups dairy eggnog; gradually stir this into the gelatin mixture.
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Cook over low to medium heat, stirring constantly, until the gelatin is dissolved and the mixture thickens slightly. Do not boil.
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Remove from heat and allow the mixture to cool slightly.
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In a large bowl, beat 16 oz softened cream cheese, 1 tablespoon grated orange peel, and 1 teaspoon vanilla until fluffy.
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Stir the cooled gelatin-eggnog mixture into the cream cheese mixture until well blended.
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Refrigerate the mixture until it mounds when dropped from a spoon (about 15-20 minutes).
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In a clean bowl, beat 4 egg whites and 1/2 teaspoon cream of tartar until frothy.
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Gradually beat in the remaining 1/2 cup sugar, beating until stiff and glossy peaks form.
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In another bowl, beat 1 cup whipping cream until stiff peaks form.
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Gently fold the beaten egg whites and whipped cream into the cream cheese mixture.
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Puree 16 oz jellied cranberry sauce in a food processor or blender until smooth.
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Spoon one-third of the cream cheese mixture into the cooled crust.
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Top with one-third of the cranberry puree.
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Use a spatula to gently swirl the cranberry mixture into the cream cheese layer.
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Repeat the layering and swirling process two more times.
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Refrigerate the cheesecake for several hours or overnight to set.
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Before serving, loosen the sides with a spatula and carefully remove the springform ring.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 132.8kcal
- % Daily Value *
- Total Fat 12.6g20%
- Saturated Fat 10.1g51%
- Cholesterol 0.0mg0%
- Sodium 14.2mg1%
- Total Carbohydrate 5.7g2%
- Dietary Fiber 2.4g10%
- Sugars 2.3g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
