Cranberry Cheesecake With Eggnog Recipe

In a saucepan, combine the Cranberry Sauce ingredients; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat and set aside.

For Graham Cracker Crust: Preheat oven to 325 degrees Fahrenheit. Grease 9-inch springform pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-inch springform pan. Bake for 10 minutes. Cool on a wire rack.

For Eggnog-Cream Cheese Filling: In a mixing bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended.

To Assemble: Pour 2/3 of the filling over crust. Top with half of the cranberry mixture (cover and chill remaining cranberry mixture.)

Carefully spoon remaining filling on top. Bake at 325 degrees Fahrenheit 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.