CHEESECAKE WITH POMEGRANATE SAUCE
Provided by Marcela Valladolid
Categories dessert
Time 10h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 350 degrees F. Wrap 3 layers of foil around the outside of a 9-inch-diameter springform pan with 3-inch-high sides. Butter the pan.
- Combine the graham crackers, sugar and salt in a food processor and pulse until crumbly. Add the butter and pulse until moistened. Press the crumb mixture evenly onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake just until golden brown, about 15 minutes. Let cool completely.
- Reduce the oven temperature to 325 degrees F.
- For the filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy. Add the sugar and vanilla and beat until combined. Add the eggs 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth, about 35 seconds. Pour the filling into the cooled crust.
- Set the cheesecake in a large baking pan. Add enough hot water to the baking pan to come 1 inch up the sides of the cheesecake pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour. Let cool at room temperature for 2 hours. Cover loosely with plastic wrap and refrigerate until completely cooled, preferably overnight or for at least 6 hours.
- For the pomegranate sauce: Combine the pomegranate juice and sugar in a saucepan and cook over high heat until reduced to 1/2 cup, about 15 minutes. Let cool. Add the pomegranate seeds and mix to combine.
- Pour the pomegranate sauce on top of the cooled cheesecake and serve.
EGGNOG CHEESECAKE
I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. -Kristen Grula, Hazleton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.
Nutrition Facts : Calories 275 calories, Fat 19g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 195mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
EGGNOG CHEESECAKE III
This is a delicious cheesecake for eggnog lovers. The secret to a smooth cheesecake is to cream the cream cheese in a food processor for several minutes.
Provided by Bill Sinclair
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h25m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 277 calories, Carbohydrate 22 g, Cholesterol 82.2 mg, Fat 18.9 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 186.7 mg, Sugar 16.8 g
POMEGRANATE CHEESECAKE
This is a delicious and beautiful dessert that is perfect for holidays and special occasions. It also makes a very romantic dish! It is from Better Homes and Gardens magazine.
Provided by gothchef
Categories Cheesecake
Time 51m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Prep: 50 minutes.
- Bake: 1 hour, 25 minutes.
- Cool: 2 hours.
- Chill: 4 hours.
- Prepare Pomegranate Sauce.
- Preheat oven to 350°F In a mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg; beat well. Beat in 1 1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.
- Spread unrefrigerated dough half on bottom of ungreased 10-inch springform pan with sides removed, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1 3/4 inches, using a thin metal spatula to spread dough.
- Reduce oven temperature to 325°F For filling, in an extra large mixing bowl beat cream cheese and 1 1/4 cups granulated sugar until fluffy. Beat in the remaining flour on low speed until smooth. Add remaining 3 eggs and 1 tablespoon vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup sour cream, the lemon peel, and 3/4 cup of the pomegranate seeds.
- Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven.
- Stir together remaining sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 minutes more. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.
- Remove cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining 3/4 cup pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce.
- *TIP* Spoon sour cream mixture on the puffed edges, then carefully spread toward the center.
- EACH SERVING WITH SAUCE: 490 cal, 33 g fat (20 g sat. fat), 143 mg chol, 246 mg sodium, 42 g carbo, 8 g pro. Daily Values: 24% vit. A, 6% vit. C, 9% calcium. 10% iron.
- Pomegranate Sauce (start to finish: 18 min).
- In a saucepan bring pomegranate juice to boiling. Reduce heat, boil gently, uncovered, until reduced to 1 cup (10-12 minutes. Stir together brown sugar and cornstarch; add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving. Use to top Pomegranate Cheesecake.
- EACH SERVING: 33 cal, 3 mg sodium, 8 g carbo. Daill values: 5% vit. C, 1% iron.
Nutrition Facts : Calories 495.9, Fat 32.7, SaturatedFat 18.5, Cholesterol 139.8, Sodium 280.2, Carbohydrate 45.1, Fiber 1, Sugar 34.3, Protein 7.2
LIGHT EGGNOG CHEESECAKE
Make and share this Light Eggnog Cheesecake recipe from Food.com.
Provided by cjbamboo
Categories Cheesecake
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Combine crumbs, Splenda and butter. Press into the bottom of a 9 inch springform pan that is lined with parchment paper.
- Bake for 10 minutes. Cool.
- Preheat oven to 425 F (400 F convection).
- Beat remaining ingredients until very smooth.
- Bake for 10 minutes.
- Reduce heat to 250 F (225 F convection).
- Bake for 45 minutes or until center of cheesecake is firm but wiggly.
- Remove from oven, immediately run knife around edges to loosen cheesecake.
- Cool completely at room temperature before removing rim.
- Refrigerate overnight before serving.
Nutrition Facts : Calories 323.5, Fat 22.5, SaturatedFat 13.7, Cholesterol 68.5, Sodium 422.7, Carbohydrate 19.3, Fiber 0.4, Sugar 9.7, Protein 10.1
EGGNOG CHEESECAKE
Wow the crowd with our creamy, luscious Eggnog Cheesecake. The festive nutmeg and rum aroma of our Eggnog Cheesecake is simply out of this world.
Provided by My Food and Family
Categories Home
Time 6h40m
Yield 16 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 410, Fat 32 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 175 mg, Sodium 310 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 18 g, Protein 6 g
JELL-O® EGGNOG CHEESECAKE
This festive no-bake cheesecake, laced with eggnog, rum and nutmeg, is sure to become a holiday tradition.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Cut 1-inch piece off one end of each cookie; crush into fine crumbs. Place in medium bowl. Set aside remaining cookie pieces for later use. Add graham crumbs and butter to cookie crumbs; mix well. Press firmly onto bottom of 9-inch springform pan; set aside.
- Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add 1 cup of the eggnog, mixing until well blended. Add remaining 1 cup eggnog, the milk, dry pudding mixes, rum and nutmeg; beat 1 min. or until well blended. Pour over crust.
- Refrigerate 3 hours or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Press reserved cookie pieces into side of cheesecake. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 370 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 25 g, Protein 4 g
KIM'S EGGNOG CHEESECAKE
This is a wonderful cheesecake. The eggnog doesn't overpower the cheesecake and the cheesecake doesn't overpower the eggnog. The result is sinfully smooth and delicious!
Provided by BRIMAT143
Categories Desserts Cakes Holiday Cake Recipes
Time 3h20m
Yield 12
Number Of Ingredients 9
Steps:
- Lightly grease a 9-inch springform pan. Combine the graham cracker crumbs, 3 tablespoons white sugar, and butter in a bowl and mix until evenly moistened; press into the bottom of the prepared pan.
- Cream together the cream cheese and 1 cup sugar using an electric mixer. Add the flour and beat until smooth. Mix in the eggs with the mixer switched to low. Pour in the eggnog and vanilla; continue beating until just blended. Stop the mixer and scrape the bottom of the bowl occasionally. Pour the mixture over the crust.
- Fill a shallow dish with some hot water and place on bottom rack of the oven. Put cheesecake on the middle rack of the oven. Turn oven heat to 200 degrees F (95 degrees C). Do not preheat oven.
- Bake the cheesecake until the center is set, about 3 hours 15 minutes. Turn oven off. Allow cheesecake to cool in the oven, about 3 hours. Chill in refrigerator overnight.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 31.7 g, Cholesterol 164.3 mg, Fat 32.9 g, Fiber 0.2 g, Protein 9.3 g, SaturatedFat 19.8 g, Sodium 318.6 mg, Sugar 24.1 g
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