Cranberry Eggnog Cheesecake (No Bake)

  • Currently 4/5
Eggnog and cranberries combined in a delicious cheesecake - a fabulous holiday treat.....
1-1/2 cups fine vanilla wafer crumbs
3/4 cups sugar, divided
1/3 cup butter, melted
5 eggs
1/4 cup orange juice
1/4 cup dark rum
1 envelope unflavored gelatin
3 pkgs cream cheese (light or regular)
2 tsp vanilla
1/4 tsp nutmeg
1/4 cup cranberry sauce
1. Combine crumbs and 1/4 cup sugar.  Blend well with a fork.  Stir in butter.  Press evenly into bottom and partway up sides of a 9-inch springform pan.  Refrigerate.  Separate 3 eggs, placing whites into a clean large bowl and yolks in a small dish.  Pour orange juice and rum into a heavy bottomed saucepan.  Sprinkle gelatin over top.  Let stand to soften, about 5 minutes.  Whisk in remaining 1/2 cup sugar, 2 whole eggs and 3 eggs yolks.  Stir constantly over medium low heat until sugar dissolves and mixture thickens a little.  Remove from heat.  Beat cream cheese until smooth.  Beating at high speed, gradually add orange mixture, about 1/2 cup at a time, until smooth.  Beat in vanilla and nutmeg.  Beat remaining egg whites until they hold soft peaks.  Place egg whites on top of cheese mixture.  gently fold together, until no lumps of egg white remain.  Pour into chilled shell.  Break up cranberry sauce.  Dot sauce on surface of cheesecake, then swirl slightly by drawing knife in gentle circles through the sauce.  Refrigerate until set, at least 4 hours.  Cheesecake will keep well for 2 days.
Serves:  12
Meal   SnackDish   Cake
Prep Time   45 minutes

Carolyn Beck

Member since Jun 2008

More recipes like this one...