CRANBERRY EGGNOG CHEESECAKE

Cranberry Eggnog Cheesecake image

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.

Provided by Teresa Jacobson

Time 55m

Number Of Ingredients 10

Ingredients

CRUST:
1 3/4 c crushed cookie crumbs (i used pecan sandies)
2 Tbsp butter, melted
FILLING:
8 oz neufchatel cream cheese, room temp.
1/2 c sugar
1/8 tsp salt
1 large egg
1/2 c eggnog
1/4 c cranberry sauce (i used the jellied not the whole but either would work)

Steps:

1. Preheat oven to 350 degrees F. Lightly coat small glass pie dish or mini cheesecake pan with nonstick spray.
2. In 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.
3. Meanwhile, beat together neufchatel, sugar, and salt until smooth. Beat in egg and eggnog. Pour into prepared pan.
4. Place 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.
5. Return pan to oven and bake for about 35 minutes or 20 minutes if using mini pan.
6. Allow to cool for at least 20 minutes then chill in refrigerator for at least 2 hours.

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