EGGNOG CHEESECAKE
This easy Eggnog Cheesecake recipe is thick, creamy and full of eggnog! A perfect dessert recipe for the holidays, it's a delicious way to enjoy one of my favorite drinks of the season.
Provided by Lindsay
Categories Dessert
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 Slice, Calories 432 calories, Sugar 32.6 g, Sodium 399.2 mg, Fat 23.8 g, SaturatedFat 13.6 g, TransFat 0.5 g, Carbohydrate 47.2 g, Fiber 1.3 g, Protein 8.6 g, Cholesterol 128.7 mg
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
HOLIDAY EGGNOG CHEESECAKE RECIPE
Get all the flavor of this festive holiday drink combined with a thick slice of cheesecake in this Holiday Eggnog Cheesecake recipe. Blend in the flavors of cinnamon, allspice and nutmeg and decorate the top with a eggnog whipping cream. Try our Holiday Eggnog Cheesecake recipe today!
Provided by My Food and Family
Categories Christmas Recipes
Time 7h55m
Yield 16 servings
Number Of Ingredients 18
Steps:
- For Eggnog:
- In a medium bowl, beat egg yolks and sugar until light and creamy.
- In a medium saucepan, heat the milk, vanilla and spices over medium heat until the mixture starts bubbling slightly, whisking constantly. Set aside and cool for a couple of minutes.
- Add a little of the warm milk to the egg yolks and whisk to temper the egg mixture. Add the rest of the milk and blend to combine.
- Return this mixture to the pan, add the brandy and stirring constantly heat for about 1 min. until frothy.
- Cover and reserve at room temperature until ready to use.
- For Crust:
- Heat oven to 325°F.
- Combine all the ingredients in a small bowl.
- Press mixture firmly into the bottom and up the side of a 9-inch springform pan.
- Bake for 10 min., then set aside to cool.
- Cover the bottom of the pan with aluminum foil to prevent water from leaking into the cake during baking.
- For Filling:
- Heat oven to 300°F.
- Fill a baking pan with about 3/4 inch of hot water. Place it on the middle rack of the oven.
- In the bowl of a stand mixer, beat the cream cheese on low speed until light and fluffy.
- Add the sugar, flour and nutmeg, and keep beating, scraping the side of the bowl with a rubber spatula.
- Add 1 cup of the reserved eggnog and blend thoroughly.
- Add eggs, 1 at a time, beating after each just until incorporated.
- Pour cream cheese mixture into the prepared crust, and bake at 300°F in the water bath for 1 hour 15 min.
- Let the cheesecake cool in the oven with the door closed for 30 min.
- Open the oven door and let cool for another 30 min.
- Refrigerate without covering for 5 hours or overnight.
- For Topping:
- Beat the whipping cream, 1/4 cup of the remaining reserved eggnog and powdered sugar in a large bowl until stiff peaks form.
- Fill a piping bag with the whipped cream and use to decorate the top of the cheesecake.
Nutrition Facts : Calories 340, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 145 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.5068 g, Sugar 0 g, Protein 6 g
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.
SHOWSTOPPER EGGNOG CHEESECAKE
I got this out of the latest issue of "Midwest Living." This will definately get made for the holiday season! There are two options, baking with or without a waterbath. Cook time is for waterbath option.
Provided by yooper
Categories Cheesecake
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- For the crust: In a medium bowl, stir together the ground cashews, graham crackers and the 1/2 cup sugar.
- Drizzle the melted butter over the cashew mixture.
- Toss till mixed well.
- Press the cashew mixture onto the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan.
- Wrap outside of the springform pan securely with heavy foil.
- Set aside.
- For filling: In a large mixing bowl, beat cream cheese with electric mixer on medium-high speed 3 to 4 minutes or till mixture is completely smooth, scraping sides of bowl.
- Reduce speed to medium, beat in rum (if you like), sugar, vanilla and nutmeg.
- Add eggs all at once, beat on low speed till just combined.
- Stir in eggnog.
- Pour filling into crust-lined pan.
- Place springform pan in a large roasting pan.
- (Make sure there's at least 1 inch between the springform pan and the edges of the roasting pan).
- Place roasting pan on oven rack.
- Carefully pour enough hot tap water into roasting pan to come halfway up side of springform pan.
- Bake in 350 oven 60 to 70 minutes or till edge of cheesecake is firm and center appears nearly set when lightly shaken.
- Carefully remove pan from water bath, transfer to a wire rack.
- Cool 15 minutes.
- Remove foil.
- Lossen crust from sides and cool 30 minutes.
- Remove sides of pan, cool.
- Cover with plastic wrap and refrigerate up to 2 days.
- Garnish with cashew brittle, if you like.
- To bake without the water bath: Prepare cheesecake as above, except omit the foil; place the pan with filling in a shallow roasting pan.
- Bake without water bath 45 to 50 minutes or till center appears nearly set when shaken.
- Surface will have a more golden color than cheesecake baked in a water bath.
SUPER EASY EGGNOG CHEESECAKE
As the name says, this a SUPER easy eggnog cheesecake. It is also VERY rich. I suppose this could be lightened up by using fat free cream cheese, milk and possibly eggnog (if it exists, not sure on that one). Pressing the Pirouette cookies into the sides of the cake makes for a beautiful presentation on any holiday table. For an even prettier touch, tie a festive ribbon around the cake before presenting it to your guests or family. Recipe comes from "More Joys of Jello" cookbook. Cook time includes chill time.
Provided by Malriah
Categories Cheesecake
Time 3h15m
Yield 8-10 slices
Number Of Ingredients 11
Steps:
- Trim pirouette cookies to 1 1/2 to 2 inch lengths; set aside.
- Crush trimmed off ends into crumbs.
- Combine cookie and graham cracker crumbs with margarine.
- Press firmly into a 9-inch springform pan.
- Beat cream cheese with an electric mixer until smooth.
- Gradually add eggnog, milk, pudding mix, rum and nutmeg, beating continuously until very smooth.
- Pour over graham cracker/cookie crust.
- Chill for at least 3 hours.
- Remove from fridge.
- Run a hot knife or metal spatula around the edges of pan to loosen.
- Remove sides of pan.
- Gently press reserved cookies onto the side of cake, cut sides down.
- Garnish as desired with Cool Whip and grated chocolate.
- Serve!
Nutrition Facts : Calories 439.6, Fat 29.1, SaturatedFat 15, Cholesterol 108.5, Sodium 670.1, Carbohydrate 36, Fiber 0.1, Sugar 31.3, Protein 8.6
CHRISTMAS EGGNOG CHEESECAKE
A holiday cheesecake made with real eggnog and a sour cream topping. Makes 12 servings at 92 cents each.
Provided by CRAZY4SUSHI
Categories Desserts Cakes Holiday Cake Recipes
Time 5h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Process graham crackers in a food processor to make crumbs; pulse 1 teaspoon sugar, ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon with crumbs once or twice to combine. With processor running, drizzle butter into crumbs just to incorporate. Press graham cracker mixture into the bottom of a 9-inch spring form pan.
- Bake crust in the preheated oven for 10 minutes; cool on wire rack.
- Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Stir 3/4 cup sugar, flour, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and cloves in a bowl. Beat sugar mixture into cream cheese until smooth; beat in egg. Slowly beat eggnog into cream cheese mixture, followed by vanilla extract. Pour cream cheese filling into spring form pan over the crust. Tap pan lightly on a work surface to release air bubbles.
- Bake in the oven for 1 hour.
- Spread sour cream over filling. Return to oven and bake 5 more minutes.
- Cool in pan on a rack until cool to the touch, about 30 minutes, before refrigerating to chill thoroughly. Sprinkle with ground nutmeg to taste before serving.
Nutrition Facts : Calories 492.4 calories, Carbohydrate 30.1 g, Cholesterol 138 mg, Fat 38.1 g, Fiber 0.5 g, Protein 9.1 g, SaturatedFat 23.3 g, Sodium 340.9 mg, Sugar 19.2 g
HOLIDAY EGGNOG CHEESECAKE
Here is the cheesecake for the Christmas Season - made with eggnog, you will have all the special flavors of the Holiday Season all in one!!
Provided by Chef mariajane
Categories Cheesecake
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan.
- Soften gelatin in water; stir over low heat until dissolved.
- Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Gradually add gelatin and egnog, mixing until blended.
- Chill until slightly thickened; fold in whipped cream.
- Pour over crust; chill until firm.
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- Prepare the pan by wrapping outside of the pan in aluminum foil. Many springform pans, especially ones that have been used quite a bit, have a chance of leaking water inside. Wrapping the springform in foil will help keep water out.
- Preheat the oven to 325° and take out a roasting pan that is large enough to comfortable fit the cheesecake springform inside. (You can even use a large aluminum pan if you don’t have a roasting pan.)
- Combine graham cracker crumbs, ground nutmeg, melted butter, rum extract, and brown sugar in a mixing bowl and mix very well. Grease the inside of the springform pan with some cooking spray and spread crumb mixture in the bottom on the prepared springform.
- In a bowl of an electric mixer, beat cream cheese on medium-high speed for about a minute, until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
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