Light 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.

LIGHT EGGNOG CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Combine crumbs, Splenda and butter. Press into the bottom of a 9 inch springform pan that is lined with parchment paper.
• Bake for 10 minutes. Cool.
• Preheat oven to 425 F (400 F convection).
• Beat remaining ingredients until very smooth.
• Bake for 10 minutes.
• Reduce heat to 250 F (225 F convection).
• Bake for 45 minutes or until center of cheesecake is firm but wiggly.
• Remove from oven, immediately run knife around edges to loosen cheesecake.
• Cool completely at room temperature before removing rim.
• Refrigerate overnight before serving.

EGGNOG CHEESECAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large bowl, combine 1/4 cup butter, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan.
• In a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Mix in the eggs. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.
• Bake in preheated oven for 40 to 50 minutes, or until center of cake springs back when lightly touched. Allow to cool, then chill.
• To Make The Pecan Caramel Sauce: In a small bowl, dissolve the cornstarch in 1 cup of water. In a medium saucepan, melt 2 tablespoons butter. Stir in brown sugar and the cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat, and add 2 tablespoons dark rum. Allow to cool. Just before serving, stir the pecans into the sauce.
• Remove the sides of the springform pan from the cooled cheesecake. Serve with the Pecan Caramel Sauce.

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

Steps:

• 1. Preheat oven to 350F (180C).
• 2. Combine first 3 ingredients in a bowl and press into the bottom of a 9" spring form pan.
• 3. Bake for 10-15 minutes until light gold. Cool.
• 4. Place rest of ingredients into the Vitamix container and secure lid.
• 5. Select Variable 1.
• 6. Turn machine on and slowly increase speed to Variable 10, then to High.
• 7. Blend for 30 seconds.
• 8. Pour mixture into pre-baked crust and bake an additional 45-50 minutes, or until cake is barely firm to the touch.
• 9. Remove from oven and loosen cake rim. Cool cake completely and remove ring.
• 10. Cover lightly and refrigerate until completely chilled before serving.