Creamy Eggnog Cheesecake Recipes

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.

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 CHEESECAKE

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.

CREAMY EGGNOG CHEESECAKE

Steps:

• Mix cracker crumbs, 1/4 cup of the sugar, the butter and nutmeg; press firmly onto bottom of 9-inch springform pan.
• Sprinkle gelatine over water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved; stirring occasionally. Beat cream cheese and remaining 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine, then eggnog, beating well after each addition. Refrigerate until slightly thickened. Gently stir in whipped cream. Pour over crust.
• Refrigerate 4 hours or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim. Cut cheesecake into 8 slices to serve. Store leftover cheesecake in refrigerator.