Creamy Eggnog Cheesecake Food

EGGNOG CHEESECAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
• Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
• Preheat oven to 425 degrees F (220 degrees C).
• In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
• Bake in preheated oven for 10 minutes.
• Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

EGGNOG CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). In a large bowl, mix together 1/4 cup melted butter, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan.
• In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Mix in eggs one at a time, blending well after each. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.
• Bake in preheated oven for 40 to 50 minutes, or until set. Cool for about 5 minutes, then run a knife blade carefully around the inside rim of the pan to loosen the cake from the sides. Cool in the pan to room temperature, then refrigerate until completely chilled. Remove from pan before serving.
• In a small bowl, dissolve the cornstarch in 1 cup of water. Melt 2 tablespoons butter in a medium saucepan. Stir in brown sugar and the cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat, and add 2 tablespoons dark rum. Cool. Just before serving, stir in pecans. Serve sauce with cheesecake.

CREAMY EGGNOG CHEESECAKE

Steps:

• Mix cracker crumbs, 1/4 cup of the sugar, the butter and nutmeg; press firmly onto bottom of 9-inch springform pan.
• Sprinkle gelatine over water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved; stirring occasionally. Beat cream cheese and remaining 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine, then eggnog, beating well after each addition. Refrigerate until slightly thickened. Gently stir in whipped cream. Pour over crust.
• Refrigerate 4 hours or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim. Cut cheesecake into 8 slices to serve. Store leftover cheesecake in refrigerator.

EGGNOG CHEESECAKE

Steps:

• 1. Preheat oven to 350F (180C).
• 2. Combine first 3 ingredients in a bowl and press into the bottom of a 9" spring form pan.
• 3. Bake for 10-15 minutes until light gold. Cool.
• 4. Place rest of ingredients into the Vitamix container and secure lid.
• 5. Select Variable 1.
• 6. Turn machine on and slowly increase speed to Variable 10, then to High.
• 7. Blend for 30 seconds.
• 8. Pour mixture into pre-baked crust and bake an additional 45-50 minutes, or until cake is barely firm to the touch.
• 9. Remove from oven and loosen cake rim. Cool cake completely and remove ring.
• 10. Cover lightly and refrigerate until completely chilled before serving.

EGGNOG CHEESECAKE

Steps:

• CRUST
• Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
• . Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
• . Bake the crust for 10 minutes, then set aside to cool.
• . Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. See how I set up my pans. Set prepared pan aside. CHEESECAKE FILLING AND TOPPING
• p id="instruction-step-6″>5. Reduce oven to 300°F (148°C). 6.
• In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 7.
• Add the eggnog and nutmeg and mix on low speed until well combined. 8.
• Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. 9.
• Pour the cheesecake filling into crust and spread evenly. 10
• Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 11
• Bake for 1 hour and 30-40 minutes. 12
• Turn off heat and leave cheesecake in oven with door closed for 30 minutes. 13
• Crack oven door and leave the cheesecake in the oven for about 30 minutes. 14
• Remove cheesecake from oven and chill until firm, 5-6 hours or overnight. 15
• To make the whipped cream, add the heavy whipping cream, eggnog and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form. 16
• Remove the cheesecake from the pan, then pipe the whipped cream onto the cheesecake. I made little rosettes with Ateco tip 844, but feel free to decorate as you like. Sprinkle with a little nutmeg and pearl sprinkles, if desired. 17
• Refrigerate the cheesecake until ready to serve. Cheesecake is best for 3-4 days.

EGGNOG CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix wafer crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, sugar, flour, rum and vanilla with mixer until blended. Add whipping cream; mix well. Add whole eggs and yolks, 1 at a time, mixing on low speed after each just until blended; pour into crust.
• Bake 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

CREAMY HOLIDAY EGGNOG

Steps:

• In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.

EGGNOG CHEESECAKE

Steps:

• CRUST:
• Using a lightly greased, 10 inch Springform pan, combine crumbs, cinnamon, nutmeg and melted butter and press firmly into pan, coming up sides 1-2 inches, depending on how thick you like your crust. Press firmly into and up the sides of the pan using a measuring cup or other flat, round utensil. Chill in freezer while you make the filling.
• FILLING:.
• Place a full kettle of water on to boil.
• Beat Philadelphia cream cheese for one minute until smooth and free of any lumps. Scrape bowl.
• Add large eggs one at a time, beating well in between. Scrape bowl.
• Gradually add sugar and beat on medium speed for 2 minutes. Scrape bowl.
• Add sour cream, extracts and spices and mix well. Scrape bowl making sure all of the ingredients are WELL incorporated.
• Before filling pan, wrap outside of spring form pan with tinfoil.
• Pour filling into spring form pan, and tap lightly on counter to remove any air bubbles.
• Place springform pan into a large baking pan and place it in preheated oven. Then fill baking pan with boiling water, so that it comes up about half way up the springform pan. (It is easier to fill the pan with water after the cheesecake is in the oven than trying to fiddle with getting a baking pan INTO the oven that is full of boiling water).
• Bake 325 degrees for 75 minutes.
• When done baking, turn off oven and crack open oven door slightly, and leave it cracked open while oven cools.
• DO NOT DISTURB CHEESECAKE.
• Remove the cheesecake when the oven is completely cooled.
• Remove tinfoil and dry off the outside of the springform pan.
• Place in refrigerator and chill at least 4 hours before serving.