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How To make Eggnog Cheesecake with Cinnamon Graham Cracker Crust
9 Whole graham crackers
2 tb Sugar
1 1/2 ts Ground cinnamon
1/4 c Unsalted butter; melted
FILLING:
1 1/2 lb Cream cheese; room temp.
3/4 c Sugar
2 tb Dark rum
1 tb Brandy
1 ts Vanilla extract
1/2 ts Ground nutmeg
3 lg Eggs; room temperature
TOPPING:
1 1/2 c Sour cream
1 1/2 tb Sugar
1/4 ts Vanilla extract
1 ts Ground cinnamon
Cinnamon sticks For Crust: Position rack in center of oven and preheat to 375 F. Grind graham crackers, sugar and ground cinnamon in processor. Transfer crumb mixture to medium bowl. Add butter and toss until evenly moistened. Press crumb mixture over bottom and 1-3/4 inches up sides of 9-inch-diameter springform pan with 2-3/4-inch-high sides. Freeze crust
until cold, about 10 minutes. Bake crust until beginning to brown, about 8 minutes. Transfer crust to rack and cool.
For Filling: Beat cream cheese and sugar in large bowl of electric mixer until very smooth. Add dark rum, brandy, vanilla extract and ground nutmeg and beat to blend. Reduce speed to low. Add eggs 1 at a time, beating after each addition until just blended. Spoon filling into crust. Bake until filling is puffed, very light brown and softly set in center, about 45 minutes. Transfer cheesecake to rack and cool 30 minutes. (Center may fall slightly.) Increase oven temperature to 400 F. For Topping: In medium bowl whisk sour cream, sugar and vanilla extract to blend. Pour mixture gently over cheesecake, filling center depression, and spread evenly to edges. Bake until set, about 8 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Cut around sides of pan to loosen. Release pan sides. Sift ground cinnamon and nutmeg over cheesecake. Arrange cinnamon sticks in center and serve. * Source: Bon Appetit - December 1992 * Typed for you by Karen Mintzias
How To make Eggnog Cheesecake with Cinnamon Graham Cracker Crust's Videos
Instant Pot Eggnog Cheesecake | The best ever | Instant Pot Duo Gourmet
How to make an Instant Pot Eggnog Cheesecake with easy step by step instructions. This cheesecake is so smooth and good with the great tastes of the holiday season with cinnamon, nutmeg and eggnog. It is made in the Instant Pot Duo Gourmet but can be made in any kind of pressure cooker or model.
If you like this cheesecake check out my Keylime Cheesecake here
Ingredients needed
Crust
1 cup crushed graham crackers crumbs or gingersnap cookies
2 T butter, melted
1 T brown sugar
1/8 t cinnamon
2 T flour
Batter
16 oz cream cheese, room temp.
2 large eggs, room temp.
1/2 cup eggnog
1/2 cup sugar
2 1/2 T corn starch
1/2 t rum extract or 1.5 Tblsp rum
1/2 t cinnamon
1/4 t nutmeg
pinch of salt
Directions
1. Combine crushed graham crackers or gingersnaps, brown sugar, flour and cinnamon. Add melted butter. Using a fork, mix until dry ingredients are moist and will hold together. Press mixture into 7-inch springform or cheesecake pan. Set aside until cheesecake mixture is ready.
2. Lightly beat cream cheese to break up. Add eggs, sugar, rum extract, nutmeg, cinnamon, salt and cornstarch. Beat only until combined - don't over mix.
3. Scrap side of bowl.
4. Add eggnog. Mix only enough to make batter smooth. Don't over mix.
5. Pour eggnog mixture onto crust.
6. Carefully tap pan with mixture in it onto counter or table to release any large air bubbles.
7. Place wire rack in bottom of Instant Pot. Add 1 1/2 cups cold water.
8. Secure lid and set pressure release to close.
9. Cook cheesecake for 29 minutes using manual high pressure. When timer beeps turn Instant Pot off. Let cheesecake natural release (depressurize and cool without manually releasing pressure. This takes 20 minutes.
10. Once pressure has released, open lid carefully without dripping condensation from lid on cheesecake.
11. Gently dab top of cheesecake with a paper towel to remove liquid that may be on the surface.
12. Remove and set on wire rack to cool. Once it has cooled to room temperature, refrigerate for 12-24 hours. This will help it become firm.
13. Pipe sweet whipped cream on top and sprinkle with cinnamon.
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00:00 Instant Pot Eggnog Cheesecake
00:26 Getting started with crust
02:18 Getting started on the batter
07:55 Adding Eggnog
08:57 Adding batter to crust
09:28 Sammy getting taste
09:50 Getting pot ready & setting time
11:38 Opening pot after cooking
12:58 Decorating & serving next day
15:52 Outro and Thank you
★ LINKS FOR USED IN VIDEO
Instant Pot Duo
Zulay 7 inch Springform Non stick pan
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Power Air Fryer XL 5.3 quart
Air fryer Accessories
Dash 8 inch Express Griddle
Homemaxs Magnetic Knife Holder
Kuluner Digital Meat Thermometer
Talented Kitchen Magnetic Spice Tins
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UP: 1/5/22
Smoked Eggnog Cheesecake - What NOT to do!!!
In this video I'll show you all what NOT to do when smoking a cheesecake. I mean, it turned out edible....but far from perfect.
Scroll down for the recipe.
What not to do:
-Don't use an already made crust (make sure to use a springform pan)
-Don't cook at too high of a temp
-Don't overfill
-Don't get busy when you need to check on the cheesecake
Here's the recipe: Ingredients:
-Butter (3 TBSP Melted)
-Graham Crackers (7-10 Crushed)
-Sugar (3/4 Cup)
-Cream Cheese (2 0 8 oz Packages)
-Flour (2 TBSP)
-Egg Nog (1/2 Cup)
-Eggs (2)
-Vanilla Extract ( 1 1/2 TBSP)
-Cinnamon (1 TSP)
-Rum (2 TBSP)
-Preheat Cooker (Pellet Grill/Smoker/Oven) to 300 Degrees
-Mix melted butter and crushed graham crackers together, then press into a 8 Springform pan
-Mix cream cheese and sugar for 1 minutes on medium with hand mixer until combined well. Add in rum, egg nog, vanilla and flour. Mix 1 minute. Add in eggs and pulse 2-3 times. Then mix by hand until everything is well incorporated.
-Bake at 300 Degrees for approximately 60 minutes. Edges will be set and middle will show a slight jiggle.
-Remove from smoker, place pan on cooling rack for 1 hour on countertop.
-Place cheesecake in fridge for 3-4 hours.
-Sprinkle with cinnamon.
-Serve and enjoy!
Thanks for watching and don't forget FREE SHIPPING on orders over $50 with most items. About Anderson BBQ Supply: Welcome to Anderson BBQ Supply's official YouTube channel. We are excited to start presenting how-to videos for our customers! We strive to provide education and barbecue under roof and hopefully these videos eliminate any worry about grilling, barbecuing, and smoking meats and treats. We have a storefront located in Saint Paul, MN and items on our website are available for shipping nationwide.
Mini EGGNOG Cheesecakes | Non Alcoholic Desserts | Baking | Trinidad
#eggnog #cheesecake #eggnogcheesecake
Mini EGGNOG Cheesecakes | Non Alcoholic Desserts | Baking | Trinidad
INGREDIENTS:
- 16 oz cream cheese
- 1/2 cup eggnog
- 1 tsp vanilla essence
- 1/4 tsp nutmeg
- 1/3 cud granulated sugar
- 2 eggs
- 3 pks graham crackers
- 1/4 cup whipping cream
- extra nutmeg for garnish
EGGNOG Recipe:
Super Suppliers:
Epicure: Eggnog Cheesecake Preparation & Review
In this video, I am making an Eggnog Cheesecake using the Epicure Eggnog Cheesecake packet. Julia in Canada generously sent this Epicure packet to me. The ingredients in the packet are organic cane sugar, nutmeg, vanilla bean, organic cinnamon, spices. It is Kosher, non-GMO, organic and gluten free. We bought a ready-made Keebler graham cracker pie crust because we did not want to make one from scratch. However, the ingredient list and directions for making your own are provided on the back of the Epicure packet. In addition to the pie crust, we needed two 8-ounce blocks of cream cheese, 1-cup Greek Vanilla yogurt and four eggs.
Tie-Dyed Cheesecake Copycat Recipe from Walt Disney World’s Pop Century Resort
Music Credit: Fretless Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Eggnog Cheesecake
Use your noggin to come up with a holiday twist on homemade cheesecake.
Find this recipe here: nex-tech.com/localflavor
Eggnog Cheesecake Recipe : Eggnog Cheesecake: Graham Cracker Crust
The graham cracker crust of an eggnog cheesecake consists of ground up graham crackers, melted butter and sugar. Mix up the graham cracker crust batter with tips from a professional baker in this free video series on baking.
Expert: Jennifer Cail
Bio: Jennifer Cail has been cooking and baking since she could reach the stove at the age of 4. She has been studying pastry-making almost as long, going so far as to meet the White House pastry chef.
Filmmaker: randy primm