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.
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
PECAN EGGNOG CHEESECAKE
Rum extract and nutmeg add eggnog flavor to this easy, pecan-laced cheesecake. It's perfect for holiday entertaining.
Provided by My Food and Family
Categories Recipes
Time 4h5m
Yield Makes 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Reserve 10 of the pecan halves for garnish; finely chop remaining pecans.
- Beat cream cheese, sugar, eggs, sour cream, rum extract and 1/2 tsp. of the nutmeg in medium bowl with electric mixer until creamy; stir in chopped pecans. Spread into prepared crust.
- Bake 40 to 45 minutes or until filling is set. Cool completely. Refrigerate several hours or until chilled. Top with the whipped topping and reserved pecan halves just before serving. Sprinkle with the remaining 1/4 tsp. nutmeg.
Nutrition Facts : Calories 390, Fat 30 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 95 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
EGGNOG CHEESECAKE WITH PECAN CARAMEL SAUCE
Make and share this Eggnog Cheesecake With Pecan Caramel Sauce recipe from Food.com.
Provided by Lvs2Cook
Categories Cheesecake
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees.
- 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.
- Add eggs.
- Mix well.
- Stir in 1/4 cup rum, vanilla and nutmeg.
- Pour into prepared pan.
- Bake at 300 degrees for 40 to 50 minutes or until the cake springs back when lightly touched.
- Cool.
- Chill.
- To make the sauce~In a small bowl, dissolve the cornstarch in the cup of water.
- In a medium saucepan, melt the 2 tablespoons butter.
- Stir in the brown sugar and cornstarch mixture.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer for 10 minutes.
- Remove from heat.
- Add the 2 tablespoons dark rum.
- Cool.
- Just before serving, stir the pecans into the sauce.
- Remove the sides of the springform pan from the cheesecake.
- Serve with the sauce.
Nutrition Facts : Calories 863.5, Fat 56.3, SaturatedFat 29.7, Cholesterol 212.6, Sodium 515.2, Carbohydrate 71.8, Fiber 1.4, Sugar 42.8, Protein 15
EGGNOG CHEESECAKE
I was searching for an eggnog cheesecake 10 years ago and couldn't find one that I really liked, so I took a basic cheesecake recipe from an old cookbook and fiddled with it to my liking, and this is what I came up with. This is a wonderful eggnog cheesecake that's perfect for the holidays. This makes 1-10 inch cheesecake. If you don't like a really thick graham cracker crust, modify it. My family loves a nice, thick graham crust, so I obliged them. :0)
Provided by Mrs. Jaye
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- CRUST:
- Using a lightly greased, 10 inch Springform pan, combine crumbs, cinnamon, nutmeg and melted butter and press firmly into pan, coming up sides 1-2 inches, depending on how thick you like your crust. Press firmly into and up the sides of the pan using a measuring cup or other flat, round utensil. Chill in freezer while you make the filling.
- FILLING:.
- Place a full kettle of water on to boil.
- Beat Philadelphia cream cheese for one minute until smooth and free of any lumps. Scrape bowl.
- Add large eggs one at a time, beating well in between. Scrape bowl.
- Gradually add sugar and beat on medium speed for 2 minutes. Scrape bowl.
- Add sour cream, extracts and spices and mix well. Scrape bowl making sure all of the ingredients are WELL incorporated.
- Before filling pan, wrap outside of spring form pan with tinfoil.
- Pour filling into spring form pan, and tap lightly on counter to remove any air bubbles.
- Place springform pan into a large baking pan and place it in preheated oven. Then fill baking pan with boiling water, so that it comes up about half way up the springform pan. (It is easier to fill the pan with water after the cheesecake is in the oven than trying to fiddle with getting a baking pan INTO the oven that is full of boiling water).
- Bake 325 degrees for 75 minutes.
- When done baking, turn off oven and crack open oven door slightly, and leave it cracked open while oven cools.
- DO NOT DISTURB CHEESECAKE.
- Remove the cheesecake when the oven is completely cooled.
- Remove tinfoil and dry off the outside of the springform pan.
- Place in refrigerator and chill at least 4 hours before serving.
KIM'S EGGNOG CHEESECAKE
This is a wonderful cheesecake. The eggnog doesn't overpower the cheesecake and the cheesecake doesn't overpower the eggnog. The result is sinfully smooth and delicious!
Provided by BRIMAT143
Categories Desserts Cakes Holiday Cake Recipes
Time 3h20m
Yield 12
Number Of Ingredients 9
Steps:
- Lightly grease a 9-inch springform pan. Combine the graham cracker crumbs, 3 tablespoons white sugar, and butter in a bowl and mix until evenly moistened; press into the bottom of the prepared pan.
- Cream together the cream cheese and 1 cup sugar using an electric mixer. Add the flour and beat until smooth. Mix in the eggs with the mixer switched to low. Pour in the eggnog and vanilla; continue beating until just blended. Stop the mixer and scrape the bottom of the bowl occasionally. Pour the mixture over the crust.
- Fill a shallow dish with some hot water and place on bottom rack of the oven. Put cheesecake on the middle rack of the oven. Turn oven heat to 200 degrees F (95 degrees C). Do not preheat oven.
- Bake the cheesecake until the center is set, about 3 hours 15 minutes. Turn oven off. Allow cheesecake to cool in the oven, about 3 hours. Chill in refrigerator overnight.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 31.7 g, Cholesterol 164.3 mg, Fat 32.9 g, Fiber 0.2 g, Protein 9.3 g, SaturatedFat 19.8 g, Sodium 318.6 mg, Sugar 24.1 g
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