- This topic has 3 replies, 1 voice, and was last updated November 30, 2007 at 2:18 pm by .
- November 30, 2007 at 2:18 pm #254512Liss
I’m not a cheesecake OR an eggnog person, but my husband loves both,
so I’m going to be saving this recipe for Christmas! Thanks!!— In Budget101_@yahoogroups.com, “Liss”
> This is the most delicious Holiday Cheesecake! Also, if you wantto make
> some delicious single serves… use foil cupcake liners in a
cupcake pan (be> sure to adjust your baking time). They look great arranged on a
> holiday parties and this is SO Delicious.>
> Eggnog Cheesecake> 1 cup graham cracker crumbs
> 2 tablespoons sugar
> 3 tablespoons butter, melted>
> 3 packages (8 ounces each) cream cheese, softened> 1 cup sugar
> 3 tablespoons all-purpose flour
> 3/4 cup eggnog> 2 eggs, lightly beaten
> 1/2 teaspoon rum extract
> Dash ground nutmeg>
> In a small bowl, combine the cracker crumbs, sugar and butter.
Press onto> the bottom of a
> greased 9-in. springform pan. Place on a baking sheet.
Bake at325° for 10
>> Cool on a wire rack.
> In a large mixing bowl, beat the cream cheese, sugar, flour andeggnog until
> smooth. Add eggs; beat on low speed just until
> combined. Stir in extract and nutmeg. Pour over crust. Place panon a
> double thickness of heavy-duty foil (about 16 in. square).
Securely wrap> foil around pan. Place in a large baking pan; add 1 in. of hot
> larger pan.>
> Bake at 325° for 45-50 minutes or until center is just set and
top appears> dull. Remove pan from water bath. Cool on a wire rack for 10
> Carefully run a knife around edge of pan to loosen; cool 1 hourlonger.
> Refrigerate overnight. Just before serving, remove sides of pan.
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