EGGNOG CHEESECAKE
This easy Eggnog Cheesecake recipe is thick, creamy and full of eggnog! A perfect dessert recipe for the holidays, it's a delicious way to enjoy one of my favorite drinks of the season.
Provided by Lindsay
Categories Dessert
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 Slice, Calories 432 calories, Sugar 32.6 g, Sodium 399.2 mg, Fat 23.8 g, SaturatedFat 13.6 g, TransFat 0.5 g, Carbohydrate 47.2 g, Fiber 1.3 g, Protein 8.6 g, Cholesterol 128.7 mg
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
EGGNOG CHEESECAKE
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
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.
SHOWSTOPPER EGGNOG CHEESECAKE
I got this out of the latest issue of "Midwest Living." This will definately get made for the holiday season! There are two options, baking with or without a waterbath. Cook time is for waterbath option.
Provided by yooper
Categories Cheesecake
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- For the crust: In a medium bowl, stir together the ground cashews, graham crackers and the 1/2 cup sugar.
- Drizzle the melted butter over the cashew mixture.
- Toss till mixed well.
- Press the cashew mixture onto the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan.
- Wrap outside of the springform pan securely with heavy foil.
- Set aside.
- For filling: In a large mixing bowl, beat cream cheese with electric mixer on medium-high speed 3 to 4 minutes or till mixture is completely smooth, scraping sides of bowl.
- Reduce speed to medium, beat in rum (if you like), sugar, vanilla and nutmeg.
- Add eggs all at once, beat on low speed till just combined.
- Stir in eggnog.
- Pour filling into crust-lined pan.
- Place springform pan in a large roasting pan.
- (Make sure there's at least 1 inch between the springform pan and the edges of the roasting pan).
- Place roasting pan on oven rack.
- Carefully pour enough hot tap water into roasting pan to come halfway up side of springform pan.
- Bake in 350 oven 60 to 70 minutes or till edge of cheesecake is firm and center appears nearly set when lightly shaken.
- Carefully remove pan from water bath, transfer to a wire rack.
- Cool 15 minutes.
- Remove foil.
- Lossen crust from sides and cool 30 minutes.
- Remove sides of pan, cool.
- Cover with plastic wrap and refrigerate up to 2 days.
- Garnish with cashew brittle, if you like.
- To bake without the water bath: Prepare cheesecake as above, except omit the foil; place the pan with filling in a shallow roasting pan.
- Bake without water bath 45 to 50 minutes or till center appears nearly set when shaken.
- Surface will have a more golden color than cheesecake baked in a water bath.
HOLIDAY EGGNOG CHEESECAKE
This looks very good--found it in an old cooking magazine cut out from my Mom. I think this will be great as the holidays approach!
Provided by spatchcock
Categories Cheesecake
Time 12h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine crumbs, sugar, nutmeg and margarine;press onto bottom of 9-inch springform pan.
- Soften gelatin in water; stir over low heat until dissolved.
- Combine cream cheese and sugar at medium speed on electric mixer until well blended.
- Gradually add gelatin and eggnog, mixing until blended.
- Chill until slightly thickened; fold in whipped cream.
- Pour over crust; chill until firm.
- VARIATION: Ingrease sugar to 1/3 Celsius.
- Substitute milk for eggnog.
- Add 1 t vanilla and 3/4 t rum extract.
- Continue as directed.
SUPER EASY EGGNOG CHEESECAKE
As the name says, this a SUPER easy eggnog cheesecake. It is also VERY rich. I suppose this could be lightened up by using fat free cream cheese, milk and possibly eggnog (if it exists, not sure on that one). Pressing the Pirouette cookies into the sides of the cake makes for a beautiful presentation on any holiday table. For an even prettier touch, tie a festive ribbon around the cake before presenting it to your guests or family. Recipe comes from "More Joys of Jello" cookbook. Cook time includes chill time.
Provided by Malriah
Categories Cheesecake
Time 3h15m
Yield 8-10 slices
Number Of Ingredients 11
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!
Nutrition Facts : Calories 439.6, Fat 29.1, SaturatedFat 15, Cholesterol 108.5, Sodium 670.1, Carbohydrate 36, Fiber 0.1, Sugar 31.3, Protein 8.6
NO-BAKE EGGNOG CHEESECAKE
Ease into holiday entertaining with a delectable dessert that can be made well in advance of your party.
Provided by DallasDiva22
Categories Cheesecake
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In a small mixing bowl combine the 1 1/4c crushed wafers and melted butter; toss to thoroughly combine. Press crumb mixture into bottom and 1/2" up sides of a 9" spring form pan to form a firm, even crust. Chill about 1 hr or till firm.
- Meanwhile, in a medium saucepan combine the 1/3c. 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 sec. 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 mixer till soft peaks form (tips curl). Gradually add remaining sugar, beating till stiff peaks form (tips stand straight).
- In a small mixer bowl beat 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.
Nutrition Facts : Calories 354.3, Fat 26.6, SaturatedFat 15.2, Cholesterol 156.8, Sodium 221.6, Carbohydrate 21.5, Fiber 0.1, Sugar 20.4, Protein 7.5
CRANBERRY EGGNOG CHEESECAKE
Beautiful, with red cranberries! Add a sprig of mint and you have a feast for the eyes as well as the stomach! From Carolina Country magazine.
Provided by Sharon123
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, combining the first four ingredients; bring to a boil.
- Reduce heat; cook and stir over medium heat for 2 minutes.
- Remove from the heat; set aside.
- In a small bowl, combine cracker crumbs and sugar; stir in butter.
- Press onto the bottom of a greased 9-inch springform pan.
- Bake at 325 degrees for 10 minutes.
- Cool on a wire rack.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add flour and beat well.
- Add eggs; beat on low just until combined.
- Add eggnog and vanilla; beat just until blended.
- Pour two-thirds of the filling over the crutst.
- Top with half of the cranberry mixture (cover and chill remaining cranberry mixture).
- Carefully spoon remaining filling on top.
- Bake at 325 degrees for 60-70 minutes or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Refrigerate overnight.
- Remove sides of pan.
- Spoon remaining cranberry mixture over cheesecake.
- Yield: 12 servings Enjoy!
Nutrition Facts : Calories 529.9, Fat 32, SaturatedFat 17.6, Cholesterol 165.4, Sodium 338.2, Carbohydrate 53.9, Fiber 0.8, Sugar 46, Protein 8.3
SPLENDID EGGNOG CHEESECAKE
This is from the Splenda site. I wouldn't call low in fat but the sugar has been eliminated which is something to smile about.
Provided by Annacia
Categories Cheesecake
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 19
Steps:
- For crust, preheat oven to 350 °F (180 °C) and lightly grease a 10-inch (25 cm) springform pan.
- In a food processor, pulse flour, oats, SPLENDA* Granular, cinnamon and salt to blend. Pour in melted butter and pulse until mixture becomes a rough, crumbly texture. Press into bottom of prepared pan and bake for 15 minutes. Allow to cool.
- For filling, reduce oven temperature to 300 °F (140 °C). Beat cream cheese until smooth. Add SPLENDA* Granular, flour, extracts, nutmeg and cinnamon and blend well, scraping down sides of bowl often. Add eggs one at a time, scraping well after each addition. Pour filling over cooled crust and bake for 55 to 65 minutes, until outside edges are set but centre still jiggles a bit. Allow to cool for 1 hour before chilling overnight.
- For garnish, whip cream to soft peaks and fold in SPLENDA* Granular, rum and vanilla. To serve, run a knife around edge of cheesecake to loosen and remove springform ring. Garnish top of cheesecake with whipped cream and a sprinkle of nutmeg before presenting, or slice cheesecake and serve with a dollop of cream.
Nutrition Facts : Calories 571.8, Fat 47.5, SaturatedFat 28.8, Cholesterol 226, Sodium 363, Carbohydrate 21.5, Fiber 1.9, Sugar 0.8, Protein 13.5
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