Eggnog Cheesecake With A Gingersnap Crust Recipes

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EGGNOG CHEESECAKE WITH A GINGERSNAP CRUST



Eggnog Cheesecake With a Gingersnap Crust image

I found this recipe in, of all places, the "Wall Street Journal." It sounds delicious (and easy to make.)

Provided by Alan in SW Florida

Categories     Cheesecake

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

1 cup gingersnap crumbs (from 25 cookies or 6 ounces)
1/4 cup packed light brown sugar
3 tablespoons unsalted butter, melted
16 ounces cream cheese
1/2 cup granulated sugar
1/2 vanilla bean, split and pulp scraped
1 tablespoon dark rum
1 tablespoon dry sherry
1 tablespoon brandy
1 teaspoon tightly packed grated fresh nutmeg
16 ounces mascarpone cheese
4 large eggs
1/2 cup dark rum
1/2 cup brandy
1 cup sugar
1/2 vanilla bean, split and pulp scraped

Steps:

  • Make the crust: Preheat oven to 350 degrees. In a medium bowl, mix together the gingersnap crumbs, light brown sugar and butter. Press the mixture onto the bottom and up the sides of a deep 9 1/2-inch pie plate. Bake 10 minutes. Allow to cool.
  • Meanwhile, make the cheesecake filling: In the bowl of a food processor, combine the cream cheese, sugar, vanilla-bean scrapings, alcohols, and nutmeg and process until smooth and creamy. Add mascarpone and pulse until well combined.
  • In a separate bowl, gently whisk the eggs. Whisk in approximately 1/4 of the cheese mixture until completely smooth. Whisk in the remaining cheese mixture in two additions until well blended. Pour into the cooled crust. Bake until the center is almost set, about 1 hour.
  • While the cake is baking, make the glaze: In a medium saucepan, combine the rum, brandy, sugar and vanilla-bean scrapings. Bring to a boil, then reduce heat to medium and simmer until syrup is thickened and sticky to the touch, about 20 minutes. To test, remove a bit on a spoon and allow to cool a bit before touching it. Set aside to cool.
  • When the cake is almost set, remove from oven and allow to cool to room temperature (it will crack.) Cover with plastic wrap and refrigerate for several hours. Serve with syrup drizzled over the top or served individually in a small pitcher.

Nutrition Facts : Calories 653.3, Fat 29.4, SaturatedFat 16.7, Cholesterol 179.6, Sodium 392.3, Carbohydrate 68.1, Fiber 0.7, Sugar 50.2, Protein 9.1

ROSE BAKES EGGNOG CHEESECAKE WITH GINGERSNAP CRUST



Rose Bakes Eggnog Cheesecake With Gingersnap Crust image

Make and share this Rose Bakes Eggnog Cheesecake With Gingersnap Crust recipe from Food.com.

Provided by Diane

Categories     Dessert

Time 2h30m

Yield 12 , 12 serving(s)

Number Of Ingredients 11

12 ounces gingersnaps, crushed to a fine crumb
1/4 cup sugar
1/4 teaspoon cinnamon
6 tablespoons salted butter, melted
32 ounces cream cheese, softened to room temp
4 large eggs, at room temp
1 1/2 cups eggnog
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon rum extract
1 teaspoon cinnamon (to taste)

Steps:

  • Start by preheating your oven to 325°F and then making the crust. I used my blender to crush the gingersnaps, then poured them into a bowl and added the sugar, cinnamon and melted butter. Mix it all up until the crust is all soaked with butter!
  • Pour the crushed cookies into a 10″ spring-form pan and up the sides at least an inch.
  • in a large mixing bowl, beat the cream cheese until very light and fluffy. Then add the eggs, one at a time, mixing after each addition and scraping down the sides as needed.
  • Next you'll need to add in the eggnog and mix until smooth. After that, add the sugar, flour, and cinnamon. And yes... mix again until smooth and creamy.
  • Pour mixture into your crust and bake it for 1 hour, then turn the oven off and crack the oven door. Leave the cheesecake there for another hour. After that, you can move it to a cooling rack to come to room temp or cover it and move it directly to the frig.
  • cool and chill for 6-8 hours before serving.

Nutrition Facts : Calories 585.8, Fat 37.4, SaturatedFat 20.3, Cholesterol 179.3, Sodium 494.4, Carbohydrate 54.4, Fiber 0.8, Sugar 35.9, Protein 9.9

EGGNOG CHEESECAKE



Eggnog Cheesecake image

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

1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
3/4 cup eggnog
1/2 teaspoon rum extract
Dash ground nutmeg
Whipped cream and additional ground nutmeg, optional

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.

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