Kims Eggnog Cheesecake Food

KIM'S EGGNOG CHEESECAKE

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.

EGGNOG CHEESECAKE

Steps:

• CRUST---------------------.
• HEAT oven to 325°F degrees.
• MIX crumbs, butter and nutmeg; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan.
• Bake 10 minutes.
• FILLING-------------------.
• BEAT cream cheese, sugar, flour, rum and vanilla at medium speed with electric mixer until well blended.
• Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.
• BLEND in cream and egg yolks; pour into crust.
• HEAT oven to 325°F degrees.
• BAKE 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set.
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 4 hours or overnight.
• Garnish with COOLWHIP® Whipped Topping and ground nutmeg.

EGGNOG CHEESECAKE

Steps:

• In a small mixing bowl, combine the 1 1/4 cups crushed wafers and melted margarine or butter; toss to thoroughly combine.
• Press crumb mixture into bottom and 1/2" up sides of a 9" springform pan to form a firm, even crust.
• Chill about 1 hour or till firm.
• Meanwhile, in a medium saucepan combine the 1/3 cup 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 seconds 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 electric mixer till soft peaks form (tips curl).
• Add remaining sugar, beating to stiff peaks (tips stand straight).
• In a small mixer bowl beat whipping 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.

KIM'S EGGNOG CHEESECAKE

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.