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
EGGNOG CHEESECAKE
I was searching for an eggnog cheesecake 10 years ago and couldn't find one that I really liked, so I took a basic cheesecake recipe from an old cookbook and fiddled with it to my liking, and this is what I came up with. This is a wonderful eggnog cheesecake that's perfect for the holidays. This makes 1-10 inch cheesecake. If you don't like a really thick graham cracker crust, modify it. My family loves a nice, thick graham crust, so I obliged them. :0)
Provided by Mrs. Jaye
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake, 8-12 serving(s)
Number Of Ingredients 14
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.
NO-BAKE EGGNOG CHEESECAKE
Ease into holiday entertaining with a delectable dessert that can be made well in advance of your party.
Provided by DallasDiva22
Categories Cheesecake
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In a small mixing bowl combine the 1 1/4c crushed wafers and melted butter; toss to thoroughly combine. Press crumb mixture into bottom and 1/2" up sides of a 9" spring form pan to form a firm, even crust. Chill about 1 hr or till firm.
- Meanwhile, in a medium saucepan combine the 1/3c. sugar and gelatin. Stir in eggnog, egg yolks, and nutmeg. Cook over medium heat, stirring constantly, till mixture just comes to a boil. Remove from heat.
- In a large mixer bowl beat cream cheese with electric mixer on medium speed for 30 sec. or till softened; gradually beat in gelatin mixture. Stir in rum or milk. Chill till partially set.
- In a medium mixer bowl beat egg whites on medium speed of mixer till soft peaks form (tips curl). Gradually add remaining sugar, beating till stiff peaks form (tips stand straight).
- In a small mixer bowl beat cream to soft peaks. Fold whites and whipped cream into gelatin mixture. Turn into crumb-lined pan. Cover; chill till firm, several hours, or overnight.
- Loosen sides of cheesecake from pan with a spatula; remove sides. Sprinkle shaved chocolate or wafer crumbs around the top edge of the cheesecake.
Nutrition Facts : Calories 354.3, Fat 26.6, SaturatedFat 15.2, Cholesterol 156.8, Sodium 221.6, Carbohydrate 21.5, Fiber 0.1, Sugar 20.4, Protein 7.5
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