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.
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
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.
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