How To make Eggnog Cheesecake
1 9" crumb crust
2 envelopes unflavored gelatin
1 1/4 cups eggnog
4 cups (2 lbs.) creamed cottage cheese
3 eggs -- separated
1/2 cup sugar
1 cup heavy cream
Nutmeg
Dissolve gelatin in 1/4 cup eggnog. Set aside. Press the cottage cheese thro ugh a sieve. Set aside.
In the top of a double boiler, beat together the egg yolks and sugar. Stir in the remaining eggnog and cook gently until the mixture thickens slightly. Remo ve from the heat and add the gelatin mixture.
Place the cottage cheese in a large mixing bowl and add the gelatin mixture. B lend thoroughly.
Beat egg whites until they form soft peaks, then fold into the cheese mixture. Whip cream until stiff but not dry and fold in cheese mixture. Pour mixture i nto the prepared crust and chill for 4 hours, or until set. Sprinkle with nutm eg.
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How To make Eggnog Cheesecake's Videos
Eggnog Cheesecake|Tips & Tricks for the best Cheesecake
I hope you enjoy this delicious, creamy holiday treat! Cheesecake is one of my favorite desserts and I love this holiday spin on the traditional cheesecake. It has just enough eggnog flavor without being overpowering. And yes, this is an eggnog flavored cheesecake with no eggnog in the recipe! In my opinion, it's not necessary since but feel free to add your own toppings or additions to make this recipe your own!
For the Sugar Cookie Crust:
2 cups sugar cookie crumbs
5 tablespoons melted butter
For the Cheesecake Filling:
40 ounces cream cheese softened at room temperature (5-8 oz. packages; 2 1/2 lbs total)
1 1/4 cups sugar
1/2 cup sour cream at room temperature
1tsp. vanilla
1tsp. nutmeg
4 large eggs at room temperature
whipped cream for topping
Equipment:
9 Springform pan
Follow video directions to prepare crust and filling.
When baking cheesecake, bake for 30 minutes at 350 degrees, then reduce heat to 250 degrees and continue baking for 45 minutes. Once this time has passed, turn oven off and keep cheesecake in the oven for another 30 minutes (DO NOT OPEN THE OVEN DOOR DURING THIS TIME). After the 30 minutes, crack the oven door and allow the cheesecake to cool slowly for one hour. At this point, the cheesecake should be slightly warm, allow to come to room temperature on the counter for 2-3 hours before covering and chilling in the fridge. Refrigerate until completely chilled (6 hours to overnight). To serve, remove collar from springform pan. Use a sharp knife dipped in hot water to cut slices. Wipe off excess water and filling between each slice. Enjoy!
Cranberry Eggnog Cheesecake - How to Make
Everyone loves cheesecake! Try this variation for the holidays -- Cranberry Eggnog Cheesecake. See how to make it, then try it for yourself and server to your guests this season.
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Eggnog Cheesecake Recipe
Divine eggnog cheesecake on top of a gingersnap crust topped with eggnog whipped cream. This is something every eggnog lover must try!
See the blog post and printable recipe:
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Baking With Rum: Boozy Eggnog Cheesecake
Ingredients:
For the crust:
3 cups graham cracker crumbs (about 1 box)
5 tbsp melted butter
1 tsp cinnamon
2 tbsp brown sugar
For the pie:
16 oz softened cream cheese
1 cup sugar
½ cup eggnog
½ cup Blue Chair BayⓇ Coconut Spiced Rum Cream
1 tsp vanilla extract
½ tsp nutmeg
½ tsp cinnamon
1 cup heavy whipping cream (or 8oz whipped topping)
Directions:
If using graham crackers, use a food processor to crumble crackers into crumbs. Add melted butter, cinnamon, and brown sugar into food processor with graham cracker crumbs, pulse until fully incorporated.
Press mixture into the bottom, and partially up the sides of a springform pan. Refrigerate for at least 30 minutes, until firm.
In a large mixing bowl, using a hand mixer, beat cream cheese and sugar until creamy. Add eggnog, Blue Chair BayⓇ Coconut Spiced Rum Cream, and vanilla extract, blend well. Add nutmeg and cinnamon, blend well.
In separate bowl, using a hand mixer, whip heavy cream until soft peaks form.
Fold the whipped cream into the cheesecake mixture.
Pour onto the firm crust, spread evenly in the pan. Refrigerate for 2-3 hours.
Once firm, top with additional whipped cream and nutmeg, if desired.
Happy Holidays!
NO BAKE Eggnog Cheesecake | 12 Days of Christmas Baking | sweetco0kiepie
Open Me~
It's already Day 7!
Ingredients:
30 graham crackers (around 3 cups of crumbs)
5 tbsp melted unsalted butter
1 2/3 cup heavy whipping cream
16 oz softened cream cheese
1 cup + 2 tbsp powdered sugar
1/2 tsp nutmeg
1/4 tsp cinnamon
1/2 cup eggnog
Camera: Canon 70D
Editing Software: Final Cut Pro
Song: Christmas Carol - Melody Loops
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The Perfect Eggnog Holiday Cheesecake | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make this Delicious Eggnog Cheesecake! Served with a Rum Raisin Sauce that is to DIE for. I was giving some to my neighbors and they all told me it was the Best Cheesecake they have ever had! So you know you've got to give this Recipe a try. Let me know what you think in the comments below.
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