Cranberry Eggnog Cheesecake Recipe

Name: Cranberry Eggnog Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 Coconut coconut bar cookies; 6 tablespoons butter melted; Filling; 1 cup sugar divided; 2 envelopes gelatin, unflavored unflavored; 1/4 teaspoon salt; 4 large eggs separated; 1 1/2 cups eggnog; 16 ounces cream cheese softened; 1 tablespoon orange zest grated; 1 teaspoon vanilla extract; 1/2 teaspoon cream of tartar; 1 cup heavy whipping cream; 16 ounces cranberry sauce jellied

Servings: persons

1 1/2 Coconut coconut bar cookies
6 tablespoons butter melted
Filling
1 cup sugar divided
2 envelopes gelatin, unflavored unflavored
1/4 teaspoon salt
4 large eggs separated
1 1/2 cups eggnog
16 ounces cream cheese softened
1 tablespoon orange zest grated
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1 cup heavy whipping cream
16 ounces cranberry sauce jellied

1
For crust Preheat oven to 350 oF Combine cookie crumbs and butter.
2
Press onto bottom andamp; part way up sides of 9-inch springform pan.
3
Bake 8 to 10 min.
4
or until golden.
5
Cool completely For filling: Combine 1/2 cup sugar, gelatin and salt in a medium-sized heavy saucepan.
6
Beat egg yolks slightly andamp; and combine with eggnog; gradually stir into gelatin i mixture.
7
Cook over low to med heat, stirring constantly, until gelatin is dissolved andamp; thickened.
8
Do not boil.
9
Remove from heat and cool slightly.
10
Beat cream cheese, orange peel andamp; vanilla until fluffy.
11
Stir in cooked mixture until well blended.
12
Refrigerate until mixture mounds when dropped from a spoon.
13
Beat egg whites and cream of tarter until frothy.
14
Gradually beat in remaining 1/2 cup sugar; beat until stiff and glossy.
15
Beat cream until stiff peaks form .
16
Fold whites and whipped cream into cream cheese mixture.
17
Puree cranberry sauce in food processor or blender until smooth.
18
Spoon 13 of cream cheese mixture into crust.
19
Top with 13 cranberry puree.
20
Swirl cranberry mixture into cream cheese mixture using a spatula.
21
Repeat layers twice.
22
Refrigerate Several hours or overnight.
23
To serve: Place cake on serving plate.
24
Loosen sides of cake with a spatula.
25
Carefully remove sides of pan.
26
Refrigerate until serving time.

1216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 Coconut coconut bar cookies, 6 tablespoons butter melted, Filling, 1 cup sugar divided, and more.

Yes, Cranberry Eggnog Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Eggnog Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions