Best Showstopper Eggnog Cheesecake Recipes

HOLIDAY EGGNOG CHEESECAKE

Steps:

• Combine crumbs, sugar, nutmeg and margarine;press onto bottom of 9-inch springform pan.
• Soften gelatin in water; stir over low heat until dissolved.
• Combine cream cheese and sugar at medium speed on electric mixer until well blended.
• Gradually add gelatin and eggnog, mixing until blended.
• Chill until slightly thickened; fold in whipped cream.
• Pour over crust; chill until firm.
• VARIATION: Ingrease sugar to 1/3 Celsius.
• Substitute milk for eggnog.
• Add 1 t vanilla and 3/4 t rum extract.
• Continue as directed.

SPLENDID EGGNOG CHEESECAKE

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.

ELIZABETH'S EGGNOG CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.
• Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.
• Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.

SUPER EASY EGGNOG CHEESECAKE

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!