Eggnog Kahlua Cheesecake With A Gingersnap Crust 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 KAHLUA CHEESECAKE WITH A GINGERSNAP CRUST

Steps:

• 1. Heat oven to 375 and butter a 9-10" springform pan. Set aside.
• 2. In food processor bowl, process the gingersnaps. Put aside in another bowl.
• 3. Then process the graham crackers.
• 4. While still processing, add sugar, cinnamon, cayenne, sea salt, and pecans.
• 5. Add back in gingersnaps and slowly add butter til processed to crumb form.
• 6. Press into a springform pan to about 1" up the side.
• 7. Bake 10-12 min until lightly brown.
• 8. In clean food processor bowl, add cream cheese until smooth.
• 9. Add sugar until combined.
• 10. Then add eggs scraping down sides until combined.
• 11. Add eggnog, vanilla, rum flavor, and Kaluha until combined.
• 12. Pour filling into crust.
• 13. Bake 45 min until sides are slightly puffed (center will be soft). Turn off oven, leave the door ajar and let sit for 1 hr.
• 14. Then transfer to the countertop and let sit 30 min. Once the cheesecake has cooled, loosen sides and refrigerate overnight.
• 15. Make the caramel topping the next day prior to serving. To make the caramel topping, melt the butter in a saucepan.
• 16. Add the milk and sugar; let come to a boil.
• 17. Let it boil until sugar is all melted; stirring constantly.
• 18. Take off the burger and add the vanilla.
• 19. Continue stirring until mixture coats the back of the spoon.
• 20. Drizzle sauce over cheesecake. Then cut and serve.

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 WITH A GINGERSNAP CRUST

Steps:

• Make the crust: Preheat oven to 350 degrees. In a medium bowl, mix together the gingersnap crumbs, light brown sugar and butter. Press the mixture onto the bottom and up the sides of a deep 9 1/2-inch pie plate. Bake 10 minutes. Allow to cool.
• Meanwhile, make the cheesecake filling: In the bowl of a food processor, combine the cream cheese, sugar, vanilla-bean scrapings, alcohols, and nutmeg and process until smooth and creamy. Add mascarpone and pulse until well combined.
• In a separate bowl, gently whisk the eggs. Whisk in approximately 1/4 of the cheese mixture until completely smooth. Whisk in the remaining cheese mixture in two additions until well blended. Pour into the cooled crust. Bake until the center is almost set, about 1 hour.
• While the cake is baking, make the glaze: In a medium saucepan, combine the rum, brandy, sugar and vanilla-bean scrapings. Bring to a boil, then reduce heat to medium and simmer until syrup is thickened and sticky to the touch, about 20 minutes. To test, remove a bit on a spoon and allow to cool a bit before touching it. Set aside to cool.
• When the cake is almost set, remove from oven and allow to cool to room temperature (it will crack.) Cover with plastic wrap and refrigerate for several hours. Serve with syrup drizzled over the top or served individually in a small pitcher.

CRANBERRY EGGNOG CHEESECAKE

Steps:

• PREHEAT oven to 325 degrees F.
• WATERPROOFING STEP 1 (optional but HIGHLY recommended): Place 9" springform pan in the center bottom of a slow cooker liner. Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a knot.
• WATERPROOFING STEP 2 (do this over liner even if you have already done step 1 for double coverage): Place 2 large 18" x 18" pieces of aluminum foil on a flat surface underneath the pan in the form of a "+." Gently fold (to make sure you don't create any holes) up the sides of the foil around the (lined) pan.
• Line bottom of pan with parchment paper and lightly grease the inside of your entire springform pan with nonstick cooking spray.
• CRUST: Combine the finely ground gingersnaps, brown sugar and melted butter in a medium bowl and stir until well combined. Add to springform pan and firmly press the crumbs down on the bottom of the pan until you have an even layer. (I like to use the bottom of a measuring cup to press down.) Bake at 325 degrees F for 10 minutes. Cool completely on a wire rack.
• WATER BATH: Fill a roasting pan with 1 1/4 inches water to create a water bath for your cheesecake (to prevent cracking). Place roasting pan in the oven to heat while you prepare your cheesecake filling.
• CHEESECAKE FILLING: Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes (no less!). Add sugar and beat 5 additional minutes.
• Add flour; beat until combined. Add the eggnog, vanilla, cinnamon and nutmeg and beat just until blended. Add the eggs, then the egg yolks, 1 at a time, beating as little as possible, just until combined after each addition. Pour mixture onto cooled Gingersnap Crust. Drop pan on counter a few times to get rid of any air bubbles.
• BAKE: Add cheesecake to water bath and bake at 325 degrees F for 60-70 minutes or until edges are firm and the center 2-3- of the cheesecake is still wobbly. (DON'T open door before 60 minutes, this can cause cracks.)
• COOL: Turn off your oven and crack open the oven door. Allow cheesecake to cool in oven for 60 minutes, then remove to a wire rack and gently run a hot knife along the edges of the cheesecake (to prevent cracking) then continue to cool for 2-3 hours or until cheesecake is completely cooled. Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator overnight but best if 24 hours.
• CRANBERRY TOPPING: You can prep this Topping at any point prior to topping your cheesecake and store in the refrigerator. Whisk together all of the Cranberry Topping ingredients to a large saucepan. Bring to a boil then reduce heat to medium and continue to boil for 3-5 minutes until thickened, stirring often. Remove heat and cool to room temperature then refrigerate in an airtight container until ready to use. The Topping will thicken more in the refrigerator.
• EGGNOG CREAM TOPPING: When ready to serve, beat heavy cream at high speed with an electric mixer until stiff peaks form. Fold in powdered sugar, eggnog and sour cream until smooth.
• ASSEMBLE: Evenly spread Eggnog Cream Topping over cheesecake. Spoon 1/2 (or more if desired) Cranberry Topping over Eggnog Cream and spoon remaining CranberryTopping over individual servings
• CUT: Fill a large glass with hot water, then dip knife in hot water before each cut. Wipe knife clean after each cut.