MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cranberry Eggnog Cheesecake
 Categories: Cakes, Cheesecakes
      Yield: 8 Servings
 
           Crust:
  1 1/2    Coconut bar cookies; crushed
      6 tb Butter; melted
           Filling:
      1 c  Sugar; divided
      2    Env unflavored gelatin
    1/4 ts Salt
      4    Eggs; separated
  1 1/2 c  Dairy eggnog
     16 oz Cream cheese; softened
      1 tb Orange peel; grated
      1 ts Vanilla
    1/2 ts Cream of tartar
      1 c  Whipping cream
     16 oz Jellied cranberry sauce
 
  For crust:

  Preheat oven to 350°F. Combine cookie crumbs and butter. Press onto
  bottom & part way up sides of 9-inch springform pan. Bake 8-10
  minutes or until golden. Cool completely.

  For filling:

  Combine 1/2 c sugar, gelatin & salt in a medium-sized heavy
  saucepan. Beat egg yolks slightly & and combine with eggnog;
  gradually stir into gelatin mixture. Cook over low to med heat,
  stirring constantly, until gelatin is dissolved & thickened. Do not
  boil. Remove from heat & cool slightly. Beat cream cheese, orange
  peel & vanilla until fluffy. Stir in cooked mixture until well
  blended. Refrigerate until mixture mounds when dropped from a spoon.

  Beat egg whites and cream of tarter until frothy. Gradually beat in
  remaining 1/2 c sugar; beat until stiff and glossy. Beat cream
  until stiff peaks form. Fold whites and whipped cream into cream
  cheese mixture.

  Puree cranberry sauce in food processor or blender until smooth. 
  Spoon 1/3 of cream cheese mixture into crust. Top with 1/3
  cranberry puree. Swirl cranberry mixture into cream cheese mixture
  using a spatula. Repeat layers twice.

  Refrigerate several hours or overnight.

  To serve:

  Place cake on serving plate. Loosen sides of cake with a spatula.
  Carefully remove sides of pan. Refrigerate until serving time.

  Posted to MC-Recipe Digest V1 #164
  
  From: minnie@juno.com (Louise M McCartney)
  Date: Mon, 22 Jul 1996 14:26:51 PST
 
MMMMM