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
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
LIGHT EGGNOG CHEESECAKE
Make and share this Light Eggnog Cheesecake recipe from Food.com.
Provided by cjbamboo
Categories Cheesecake
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 323.5, Fat 22.5, SaturatedFat 13.7, Cholesterol 68.5, Sodium 422.7, Carbohydrate 19.3, Fiber 0.4, Sugar 9.7, Protein 10.1
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.
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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