Super Easy Eggnog Cheesecake Food

EGGNOG CHEESECAKE

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.

SUPER EASY EGGNOG CHEESECAKE

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!

EGGNOG CHEESECAKE

Steps:

• Lightly spray a 9x9" baking pan or dish with coconut oil spray or non-stick baking spray, set aside.
• In a food processor or blender, crush the ginger snap cookies into crumbs. Pour the crumbs into the prepared baking dish, and add the melted butter and 4 tablespoons of sugar. Mix together well until you achieve a gravel-like mixture. Press firmly and evenly into the bottom of the baking dish. Chill the crust in the refrigerator.
• In a small saucepan over medium low heat, add the water and envelope of unflavored gelatin. Stir over the heat until the gelatin becomes completely dissolved and begins to thicken slightly. Remove from heat and let cool for about 5 minutes.
• While the gelatin cools, with a hand or stand mixer, cream together the cream cheese and sugar. Next add in the cooled gelatin (will resemble a gel), along with the vanilla and eggnog. Mix together until well combined with the mixer. Add the fresh ground nutmeg and whipped topping, and whip until smooth and creamy.
• Pour the filling over the top of the chilled crust. Spread evenly over the top of the crust using a rubber scraper or spatula. Chill the cheesecake for at least 3-4 hours or overnight.
• Slice and serve!

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.