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.
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.
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.
Yield Makes 18 Number Of Ingredients 13 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.
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.
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!
More about “eggnog cheesecake 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.
