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
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
LEMON JELL-O CHEESECAKE
Make and share this Lemon Jell-O Cheesecake recipe from Food.com.
Provided by Moll Moll
Categories Cheesecake
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- The Base:.
- Mix all 3 ingredients together.
- Press into a round 23cm tin.
- Put in the fridge to chill.
- The Filling:.
- Dissolve the Jell-o with the boiling water.
- Add lemon rind and lemon juice.
- In another bowl beat condensed milk and cream cheese together until blended.
- Add vanilla essence and Jell-o mix to cream cheese mix.
- Beat together until well blended.
- Pour mixture on top of crumbed crust base.
- Refrigerate until set. (I usually leave it to set overnight).
- For a change all the lemon ingredients (Jell-o, rind and juice) can be changed to lime or orange.
ELEGANT EGGNOG DESSERT
This impressive dessert has become so popular that I have to make three every year-one for my husband to take to work, one for our family on Christmas Eve and one for his family Christmas Day! Any flavor of Pirouette cookies can be used, and vanilla can be substituted for the rum flavoring. -Lisa Scanio, Tampa, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Cut each cookie into two 2-1/2-in. sections; set aside. Crush remaining 1-inch pieces. In a small bowl, combine the cookie crumbs, cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan., In a large bowl, beat the cream cheese until smooth. Beat in the eggnog, milk, dry pudding mixes, extract and nutmeg until smooth. Whip cream until stiff peaks form. Fold whipped cream into pudding mixture. Spoon over crust. Cover and refrigerate for 6 hours or overnight. , Just before serving, remove sides of pan. Arrange reserved cookies around dessert and press gently into sides. Refrigerate leftovers.
Nutrition Facts : Calories 521 calories, Fat 34g fat (22g saturated fat), Cholesterol 110mg cholesterol, Sodium 381mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
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
NO BAKE SUGAR-FREE JELL-O CHEESECAKE
I was inspired by other recipes and decided to come up with a low-carb, lighter cheesecake which would be good for someone on Atkins Phase 1. I first made this using orange-flavored sugar-free Jell-O.
Provided by Caramella Girl
Categories Cheesecake
Time 4h10m
Yield 9 squares, 9 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve Jell-O in boiling water and set aside until cooled.
- Mix together cream cream and Splenda, until smooth.
- Add eggs, half-and-half and syrup. Blend well.
- Slowly stir in Jell-O water mixture.
- Pour mixture into 8x8 pan, cover with plastic, then place in refrigerator at least 4 hours or overnight.
Nutrition Facts : Calories 113.1, Fat 10.3, SaturatedFat 6.1, Cholesterol 76, Sodium 120.9, Carbohydrate 1.4, Sugar 0.3, Protein 4
NO-BAKE EGGNOG CHEESECAKE
If cold, creamy eggnog is one of the holiday season's greatest pleasures for you, just imagine how wonderful this No-Bake Eggnog Cheesecake is!
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Mix Crust Mix, sugar and margarine with fork in 9-inch pie plate until well blended. Press firmly onto side of pie plate first, using fingers or large spoon to shape the edge. Press remaining crumb mixture firmly onto bottom using the bottom of a dry measuring cup.
- Beat eggnog and Filling Mix with electric mixer on low speed until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon into crust.
- Refrigerate at least 1 hour. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 390 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 29 g, Protein 4 g
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