Splendid Eggnog Cheesecake Recipes

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:

• 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.

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!

Steps:

• Preheat oven to 325°F.
• Combine crumbs, Splenda and butter. Press into the bottom of a 9 inch springform pan that is lined with parchment paper.
• Bake for 10 minutes. Cool.
• Preheat oven to 425 F (400 F convection).
• Beat remaining ingredients until very smooth.
• Bake for 10 minutes.
• Reduce heat to 250 F (225 F convection).
• Bake for 45 minutes or until center of cheesecake is firm but wiggly.
• Remove from oven, immediately run knife around edges to loosen cheesecake.
• Cool completely at room temperature before removing rim.
• Refrigerate overnight before serving.

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:

• 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.

Steps:

• In a saucepan, combining the first four ingredients; bring to a boil.
• Reduce heat; cook and stir over medium heat for 2 minutes.
• Remove from the heat; set aside.
• In a small bowl, combine cracker crumbs and sugar; stir in butter.
• Press onto the bottom of a greased 9-inch springform pan.
• Bake at 325 degrees for 10 minutes.
• Cool on a wire rack.
• In a mixing bowl, beat cream cheese and sugar until smooth.
• Add flour and beat well.
• Add eggs; beat on low just until combined.
• Add eggnog and vanilla; beat just until blended.
• Pour two-thirds of the filling over the crutst.
• Top with half of the cranberry mixture (cover and chill remaining cranberry mixture).
• Carefully spoon remaining filling on top.
• Bake at 325 degrees for 60-70 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• Refrigerate overnight.
• Remove sides of pan.
• Spoon remaining cranberry mixture over cheesecake.
• Yield: 12 servings Enjoy!

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.