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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
Eggnog Cheesecake - Cooked by Julie - Episode 88
Crust:
1 cup graham cracker crumbs
1/8 tsp nutmeg
1/8 tsp cinnamon
3 tbsp unsalted melted butter
Cheesecake:
3 blocks of cream cheese
1 cup sugar
1 cup eggnog
2 tbsp all purpose flour
2 eggs
1 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla extract
*Bake in a preheated oven at 325 degrees for about 35 mins or until done*
If you are baking it in a 9inch springform pan bake for 1 hour
No Bake Egg Nog Cheesecake
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For the crust:
Biden budget
Use a full box of graham crackers and put them in a food processor or use a rolling pin to get them to a fine consistency.
Once they are ground, add 5 tbl. of melted butter and 2 tbl. of brown sugar.
Mix well. Boom there is your graham cracker crust. Make sure to refrigerate the crust for at least 30 minutes *BEFORE* adding the cream cheese mixture!
If you can step out of the Biden budget:
Use pre-made graham cracker crust OR graham cracker crumbs
*If you use the pre-made crumbs, you still have to add 5 tbl. of melted butter and 2 tbl. of brown sugar and make the crust.* Make sure to refrigerate the crust for at least 30 minutes *BEFORE* adding the cream cheese mixture!
For the Cheesecake mixture:
16 oz of Cream Cheese (softened)
1 cup of sugar
1 tsp. of nutmeg
½ tsp. of Cinnamon
1 tsp. of rum extract or if you have rum at your house, use a ½ tsp.
½ cup of Egg Nog
and
16 oz of heavy whipping cream
*Adjust any of those spices to taste.
• Put the 16 oz of softened cream cheese and 1 cup sugar in a mixer and blend until creamy.
• Next add the Egg Nog, Nutmeg, Cinnamon and Rum – mix until well incorporated
Take that mixture out of that bowl and put it in a new bowl.
In the same bowl you used to mix the cream cheese mixture, add the 16 oz of heavy whipping cream. Whip until peaks form (3-5 min). Once you have peaked whipped cream add to that bowl, the egg nog mixture. DO NOT over mix the heavy whipping cream.
FOLD – do not stir, FOLD the egg nog mixture into the heavy whipping cream bowl.
Once it is nicely incorporated, add to the crust and boom, let it sit for 2-3 hours in the refrigerator or overnight.
Once you are ready to serve the cheesecake, put a few dallops of redi-whip as a decoration!!
Enjoy!!
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How to Make No Bake Eggnog Cheesecake
Get the full recipe here:
Here we have a perfectly creamy eggnog filling, but what about the base of this cheesecake? Well it’s not a graham cracker or shortbread crust, if that’s what you were wondering. Instead, we used gingersnaps!! This crisp cookie makes for a super yummy crust that goes swimmingly with the creamy eggnog cheesecake filling. It doesn’t get better than this, you guys.
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Egg Nog Mini CHEESECAKES | Cayla Jordan TV
Recipe is so yummy! I can't wait for you to try it!!!!
(Egg Nog)
RECIPE
CRUST
11/2 Cup- Gram Crumbs
1 Stick- Butter (melted)
3 Tbsp- Sugar
Filling
2(8oz) Cream Cheese
1/2 Cup- Sugar
1 tsp- Cinnamon
2- Eggs
1 tsp= Vanilla
3/4 Cup- Egg Nog
Whipped Cream
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No Fail Eggnog Cheesecake: Perfect for the Holidays
So now I have an absolute favorite cheesecake for Christmas: EGGNOG CHEESECAKE! So now I have an absolute favorite cheesecake for Christmas. The smoothness and creaminess along with that touch of nutmeg flavor is out of this world. Adding toasted pecans and powdered sugar make this dessert absolutely one of a kind!
For the recipe:
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EGGNOG CHEESECAKE - Twelve Days of Baking EmmaMCD Day 6
Im sorry i forgot to make this video public im sorry. Enjoy :3
Ingredients:
1 cup Graham Cracker Crumbs
1 cup and 2 tbs Sugar
3 tbs Butter
3 (8 OZ) bars of Cream Cheese
3 tbs Flour
3/4 cups Eggnog
2 Eggs
A pinch of Nutmeg
Instructions:
In a medium bowl mix together 1 cups graham cracker crumbs, 2 tbs sugar, and melted 3 tbs butter with a fork. Press evenly into a 9x9 round pan. Put the crust in the oven at 325 for 10 minutes.
Whilst the crust bakes, in a large bowl cream 2 1/2 bars cream cheese. Add 1 cup sugar, 3 tbs flour and 3/4 cups eggnog. Blend until well blended. Blend in 2 eggs and pinch of nutmeg. Pour the mixture into the crust and bake at 425 for 10 minutes. Then lower the temperature to 250 for 45 minutes or until the middle is barely firm. It will harden once it is completely cool.