An ideal fall and winter holiday cheesecake with its eggnog filling and cranberry topping.

Cranberry Cheesecake

Topping:

1 cup granulated sugar

2 tablespoons cornstarch

1 cup cranberry juice

1 1/2 cups fresh or frozen cranberries

 

Crust:

1 cup graham cracker crumbs (about 14 squares)

3 tablespoons granulated sugar

3 tablespoons butter, melted

 

Filling:

4 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

3 tablespoons all-purpose flour

4 large eggs

1 cup purchased eggnog

1 tablespoon vanilla extract

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan; set aside.
2. In a saucepan, combine the first four ingredients; bring to a boil. Reduce heat; cook and stir over medium heat until all the berries have popped open. Remove from heat; set aside.
3. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press into the bottom of prepared pan. Bake for 10 minutes. Cool on a wire rack.
4. In a large mixing bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs, beating on low speed until just until blended. Add eggnog and vanilla; beat just until blended. Pour 2/3 of the filling over the crust. Top with half of the cranberry mixture (cover and refrigerate the remaining half of cranberry sauce). Spoon the remaining filling on top.
5. Bake for 60 to 70 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer at room temperature and then refrigerate for several hours or overnight.
6. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake.

Makes 12 servings.