Holiday Eggnog Cheesecake Recipes

EGGNOG CHEESECAKE

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.

EGGNOG CHEESECAKE

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.

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, mixing at medium speed on electric mixer until well blended.
• Gradually add gelatin and egnog, mixing until blended.
• Chill until slightly thickened; fold in whipped cream.
• Pour over crust; chill until firm.

HOLIDAY EGGNOG CHEESECAKE RECIPE

Steps:

• For Eggnog:
• In a medium bowl, beat egg yolks and sugar until light and creamy.
• In a medium saucepan, heat the milk, vanilla and spices over medium heat until the mixture starts bubbling slightly, whisking constantly. Set aside and cool for a couple of minutes.
• Add a little of the warm milk to the egg yolks and whisk to temper the egg mixture. Add the rest of the milk and blend to combine.
• Return this mixture to the pan, add the brandy and stirring constantly heat for about 1 min. until frothy.
• Cover and reserve at room temperature until ready to use.
• For Crust:
• Heat oven to 325°F.
• Combine all the ingredients in a small bowl.
• Press mixture firmly into the bottom and up the side of a 9-inch springform pan.
• Bake for 10 min., then set aside to cool.
• Cover the bottom of the pan with aluminum foil to prevent water from leaking into the cake during baking.
• For Filling:
• Heat oven to 300°F.
• Fill a baking pan with about 3/4 inch of hot water. Place it on the middle rack of the oven.
• In the bowl of a stand mixer, beat the cream cheese on low speed until light and fluffy.
• Add the sugar, flour and nutmeg, and keep beating, scraping the side of the bowl with a rubber spatula.
• Add 1 cup of the reserved eggnog and blend thoroughly.
• Add eggs, 1 at a time, beating after each just until incorporated.
• Pour cream cheese mixture into the prepared crust, and bake at 300°F in the water bath for 1 hour 15 min.
• Let the cheesecake cool in the oven with the door closed for 30 min.
• Open the oven door and let cool for another 30 min.
• Refrigerate without covering for 5 hours or overnight.
• For Topping:
• Beat the whipping cream, 1/4 cup of the remaining reserved eggnog and powdered sugar in a large bowl until stiff peaks form.
• Fill a piping bag with the whipped cream and use to decorate the top of the cheesecake.