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!
Eggnog Cheesecake
Use your noggin to come up with a holiday twist on homemade cheesecake.
Find this recipe here: nex-tech.com/localflavor
No-Bake Eggnog Cheesecake.
Ingredients
No-Bake Eggnog Cheesecake
Cheesecake Mixture
3 tbsp gelatin + 4 tbsp cold water
1 cup evaporate milk
1 cup thickened/whipping cream
½ cup golden caster sugar
1 tsp vanilla extract
4 egg yolks
250g Philadelphia cream cheese block
½ tsp freshly grated nutmeg
Crust
300g graham crackers
150ml unsalted butter, melted
1 tsp cinnamon
Whipped Cream
250ml thickened/whipping cream
Steps
No-Bake Eggnog Cheesecake
To make the eggnog begin by preparing the gelatin mixture. Add the water and gelatin into a small mixing bowl and mix using a fork. Set aside to set.
Add the cream, evaporated milk, sugar, vanilla extract and egg yolks into a large microwave safe bowl.
Combine using a whisk and then microwave for 3 - 3 ½ minutes. Whisk again until sugar is dissolved.
Add the set gelatin and mix using a whisk until gelatin is melted. Add the freshly grated nutmeg and whisk to combine. Set aside to cool slightly.
Add the cream cheese and half of the eggnog into a food processor. Blitz until smooth.
Add the remaining eggnog and blitz until well combined.
Pour the mixture into the chilled tart shell and chill for 3 hours.
Sprinkle freshly ground nutmeg on top of the cheesecake.
Cheesecake can be made up to three days in advance and stored in an airtight container, in the fridge.
Crust
Add the graham crackers and cinnamon into a large food processor and process until you reach crumbs.
Add the melted butter and blitz until well combined.
Pour the wet crumb mixture into a 9” round tart tin and use the back of a tablespoon to press firmly into the bottom and sides of the tart tin.
Chill for 30 minutes
Whipped Cream
Right before you’re ready to serve the cheesecake add the cream into a large mixing bowl.
Using electric hand beaters to beat the cream to stiff peaks.
Add the cream into a piping bag fitted with a Wilton 6B piping tip and pipe bulbs of cream on top of the cheesecake before slicing to serve.
Eggnog Cheesecake
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In the spirit of Christmas, I whip out my eggnog and make the best cheesecake I have ever made in my life. It is so light and creamy!
1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons rum
Pinch of ground nutmeg
Preheat oven to 325 degrees F.
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.
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 loosen cake from rim - I'd suggest running a knife or off set spatula around the rim vs. actually letting the rim loose. Let cake cool completely before removing the rim completely.
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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The Perfect Cheesecake For The Holidays
Eggnog Cheesecake. The perfect Cheesecake for the holidays. Light and Fluffy Cinnamon Whipped Cream tops this Rich and Creamy Eggnog Cheesecake filling, on top of a buttery and nutmeg Graham Cracker Crust.
Ingredients below.
Graham Cracker Crust:
2 1/4 Cup Graham Cracker Crumbs.
1/2 Cup Melted Salted Butter.
3 TBSP Sugar.
1/2 Tsp Nutmeg.
Mix all the ingredients, form crust in a 9 inch springform pan, bake 325 degrees for 10 minutes.
Eggnog Cheesecake Filling:
24 oz Cream Cheese, Softened and at room temp.
4 Large Eggs, at room temp.
1 Cup Sugar.
3 TBSP All Purpose Flour.
1 Cup Eggnog.
3/4 Tsp Nutmeg.
1 Tsp Rum Extract.
When ready to bake, bake at 300 degrees for 1 Hour 30 minutes. Turn heat off, keep oven door closed for another 30 minutes. Crack open oven door, leave cheesecake inside for another 30 minutes. Cool on countertop until room temp. Then chill overnight in the refrigerator.
Whipped Cream:
1 Cup Heavy Whipping Cream.
3 TBSP Eggnog, (optional)
10 TBSP Powder Sugar.