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Cranberry Pecan Challah Cheesecake Recipe

Ingredients

1 (8 ounce) package cream cheese, softened

2 egg yolks, beaten

1 teaspoon vanilla extract

6 eggs

3/4 cup sugar

1/2 cup heavy cream

1 (12 ounce) container frozen whipped topping, thawed

1 (15 ounce) can cherry pie filling

1 pound sweetened dried cranberries

1 tablespoon dried chives

1 tablespoon salt

salt and pepper to taste

Directions

Preheat oven to 450 degrees F (220 degrees C). Grease a 9 inch springform pan. Wash and peel excess cheese from cheese container; combine egg yolks and vanilla extract. In a large bowl, place cottage cheese and mashed cranberries. Beat eggs until thick. Gradually stir into creamed mixture for 2 1/2 to 3 minutes, then stir in heavy cream and shredded coconut. Pour into prepared pan.

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into center comes out clean. Cool, then stir in whipped topping, cherries, and chives. Top with crushed vanilla ice cream if desired.