Cranberry cheesecake the holidays wouldn’t be complete without cranberries and eggnog. I use them both in this lovely cheesecake. From Nancy Zimmerman Cape May of Court House New Jersey.

Ingredients 

1 cup sugar

2 tablespoons cornstarch

1 cup cranberry juice

1-1/2 cups fresh or frozen cranberries

CRUST:

1 cup graham cracker crumbs

3 tablespoons each sugar and butter, melted

FILLING:

4 packages (8 ounces each) cream cheese,

softened

1 cup sugar

3 tablespoons all-purpose flour

4 eggs, lightly beaten

1 cup eggnog

1 tablespoon vanilla extract

Method 

In a saucepan, combine sugar and cornstarch.

Stir in juice; add cranberries. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; set aside.

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan.

Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.

In a mixing bowl, beat cream cheese and sugar until smooth. Add flour; beat well. Add eggs, beat on low just until combined. Add eggnog and vanilla; beat just until blended.

Pour two-thirds of filling over crust. Top with half of the cranberry mixture (cover and refrigerate remaining cranberry mixture).

Spoon remaining filling on top. Return pan to baking sheet.

Bake at 325° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. 

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Spoon remaining cranberry mixture over cheesecake. Refrigerate leftovers. Yield: 12 servings.