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How To make Pumpkin Eggnog Cheesecake
20 ea Gingersnaps
1/2 c Walnuts (Opt)
2 tb Margarine, Melted
4 lg Eggs, Separated
16 oz Can Solid Packed Pumpkin
16 oz Cream Cheese, Softened
1 ts Ground Cinnamon
1/2 ts Ground Allspice
1/2 ts Ground Ginger
1/8 ts Ground Cloves
1/4 ts Ground Nutmeg
1 c Prepared Eggnog
1 tb Cornstarch
Walnuts for Garnish (Opt) 1. Preheat oven to 350?F.
2. Spray 9" x 3" springform pan with nonstick cooking spray.
3. In food processor with knife blade attached, blend gingersnaps,
walnuts (opt), and 1/4 cup sugar until finely ground; stir in margarine. 4. Press mixture onto bottom and 2 1/2 inches up side of springform pan;
set aside. 5. In small bowl, with mixer at high speed, beat egg whites until foamy.
Gradually beat in 3/4 cup sugar until soft peaks form; set aside. 6. In large bowl, with same beaters and with mixer at medium speed, beat
egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended. 7. Fold egg white mixture into cream-cheese mixture; pour into springform
pan. 8. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake
comes out clean. 9. Cool cheesecake in pan on wire rack. 10. In small saucepan, mix eggnog,
cornstarch, and 1/8 teaspoon nutmeg. 11. Over medium heat, heat to boiling. 12. Reduce heat to low; simmer 1 minute or until mixture thickens. Let
stand 10 minutes to cool slightly. 13. Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. Garnish with walnuts (opt). 14. Refrigerate cheesecake at least 4 hours or until well chilled.
How To make Pumpkin Eggnog Cheesecake's Videos
Delicious Eggnog Cheesecake with Gingerbread Cookie Crust ????????
Creamy, silky smooth, and tastes just like eggnog! This delicious Eggnog Cheesecake with Gingerbread Cookie Crust and Eggnog Whipped Cream is the perfect dessert for Christmas. SO GOOD!
Recipe:
Delicious Eggnog Cheesecake Topped with Whipped Cream Perfect for the Holidays
nikkiglekas.com
I couldn’t help myself, Eggnog Cheesecake is an over-the-top dessert that everyone needs to have for the holiday season. It serves a crowd so definitely plan to invite people over to enjoy it with you. I like all kinds of cheesecake, but this one is flavored specifically for the holiday season. You can’t beat it!
The funny part about cheesecake is that assembling it really isn’t hard. The longer part is baking it and letting it rest in the cooling oven so that it sets just right. I flavor this with a variety of spices and extracts. However, if you want it plan you can omit them all and you’ll have a lovely plain cheesecake to enjoy.
The key to keeping this easy is to make sure the cream cheese is room temperature before you begin. This makes combining it all in the mixer so much easier. I make a graham cracker crust, but you could use gingersnap crumbs for the holidays instead and they’d taste great.
Before serving your cheesecake make sure it is cooled completely. In fact, I usually let it set in the fridge for a few hours because it makes it really easy to slice. Then, I store it covered in the fridge until it is all eaten up. Cheesecake is so rich that you don’t need to serve big slices. It really feeds a crowd and is best served fresh. This is what makes it so great to serve after Christmas dinner.
I hope you enjoy this recipe as much as we do, it is one of our family’s favorites. Happy holiday eating!
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!
EGGNOG CHEESECAKE I Braz Eustaquio
Eggnog Cheesecake
This recipe calls for rum extract. But if you want to make a really festive Eggnog Cheesecake, break out the good stuff and add liquor. The alcohol in rum will cook off but the flavor is incredible. It's a wonderful holiday dessert you can do a day ahead, so you can relax and enjoy it with your guests. For the full recipe, go to how2heroes.com
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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