Holiday Eggnog Cheesecake Recipes

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.

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.

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.

Steps:

• 1. Heat oven to 325. Spray a 9" springform pan w/ cooking spray. In bowl combine cracker crumbs, 2 tbsp sugar, and butter. Press into bottom of pan. Bake 10 mins.
• 2. Remove pan from oven. Heat oven to 425. In bowl, beat cream cheese, 1 cup sugar, flour and eggnog until smooth. Beat in eggs, nutmeg and rum . Pout over crust.
• 3. Bake for 10 mins. Heat oven to 250. Bake for 45 mins.

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.

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.