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 Recipe : Eggnog Cheesecake: Baking Crust
Baking the crust of an eggnog cheesecake for ten minutes at 325 degrees allows it to harden before the batter is poured on top of it. Bake the graham cracker crust 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
Making Eggnog Cheesecake... WITHOUT A Recipe (Spoiler: I fell asleep)
The holidays call for holiday treats and Cheesecake Eggnog is on the menu this season! We're making it without a recipe - but with lifelines! Today, I discover a graham cracker conspiracy, google if eggnog even involves eggs, and maybe fall asleep in the baking process. Enjoy!
S/o to Amy at Bellyfull for the recipe :
#withoutarecipe #comedy #challenge #eggnog #cheesecake
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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.
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
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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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