Eggnog Cheesecake Recipe with a cashew crust and eggnog rum filling, eggnog cheescake is a glorious makes any holiday more festive.
Preparation: 25 minutes, Bake: 40 minutes, Make 16 servings
Ingredients:
1 cup ground cashews
1 cup graham cracker crumbs
1/2 cup sugar
2 Tbsp. allpurpose flour cup butter, melted
4 8-oz. pkg. cream cheese, soFtened
1 cup sugar
1 Tbsp. rum (optional)
1 tsp. vanilla
1/2 tsp. ground nutmeg
3 eggs
1 1/2cups dairy or eggnog
Cashew brittle (optional)
Method:
Preheat oven to 350°F.
In medium bowl, combine grou nd cashews, grab am cracker crumbs, ½ cup sugar, and flour. Stir in melted butter. Press mixture onto bottom and about 1 ½ inches up side of 1O-inch springform pan.
In extra-large bowl, heat cream cheese with electric mixer until fluffy. Slowly add 1 cup sugar, beating until smooth.
Beat in rum (if desired), vanilla, and nutmeg. Add eggs all at once; beat on low speed just until combined. Stir in eggnog (batter will be thin). Pour into crust—lined pan.
Place iin shallow baking pan. Bake for 40 to 45 minutes or until center appears neady set when gently shaken. Cool on wire rack for 15 minutes. Loosen crust; cool fòr 30 minutes.
Remove side of pan; cool cheesecake. Cover and chill for 6 to 24 hours. If desired, garnish with cashew brittle.
Notes and Tips:
Always soften cream cheese when you make cheesecakes. To soften it at room temperature, unwrap it and let it stand For 30 to 45 minutes. If you’d rather use the microwave oven, unwrap and microwave on 30 percent power (medium-low) For 30 to 45 seconds for two 8-ounce packages.
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| Eggnog Cheesecake Recipe |
Eggnog Cheesecake Recipe is a just like your favorite drink. Rich and creamy cheesecake made with real eggnog and topped with spiced whipped cream. November and December only.
Ingredients
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
1 cup sugar
1/2 teaspoon rum extract
2 eggs, lightly beaten
3 packages (8 ounces each) cream cheese, softened
3 tablespoons all-purpose flour
3/4 cup eggnog
Dash ground nutmeg
Method:
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 in a large baking pan; add 1 in. of hot water to larger pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Yield: 12-16 servings.
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| Eggnog Cheesecake |
