Eggnog Cheesecake

Eggnog Cheesecake Recipe

INGREDIENTS:

CRUST

2 ¼ cups (302g) graham cracker crumbs
½ cup (112g) salted butter, melted
3 tbsp (39g) sugar
1/2 tsp nutmeg

FILLING

24 ounces (678g) cream cheese, room temperature

1 cup (207g) sugar

3 tbsp (24g) all purpose flour

1 cup (230g) eggnog

3/4 tsp ground nutmeg

4 large eggs, room temperature

WHIPPED CREAM TOPPING

1 cup (240ml) heavy whipping cream, cold

3 tbsp (45ml) eggnog

10 tbsp (72g) powdered sugar

Nutmeg, for sprinkling

Pearl sprinkles, optional

Eggnog Cheesecake

Eggnog Cheesecake

Making Eggnog Cheesecake during the holiday season is a festive dessert to serve especially for eggnog lovers. Perhaps you have tried out chocolate cheesecake with cream fillings? Otherwise, chocolate raspberry cheesecake chocolate chip cheesecake supreme, cappuccino chocolate and coriander mint meringue cheesecake are 4 tasty cheesecake recipes you should try out. This 6 ozs of chocolate flakes should be melted and cooled slightly. Blend crumbs and margarine, press onto bottom of 9 inches spring form pan. Blend 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well mixed. Add eggs one at a time, beating well after each addition. Blend 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well mixed. Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., one hour and 25 minutes. Loosen cake from rim of pan, cool before removing rim of pan.

Use Melt Chocolate Pieces And Whipped Cream In Eggnog Cheesecake Recipe

Melt chocolate pieces and whipping cream over low heat stirring until smooth. Garnish with extra whipping cream, whipped, raspberry and fresh mint leaves, if desired. Sugar and flour, mixing at medium speed on electric mixer until well mixed. Add eggs one at a time, mixing well after each addition. Garnish with whipped cream and fresh mint leaves, if desired. Sugar, and margarine, press onto bottom of 9 inches spring- form cake pan. Sugar, and flour, mixing at medium speed on electric mixer until well mixed. Cool, progressively add to cream cheese mixture, mixing until well mixed. Reduce oven temperature to 250 degrees F.; continue baking one hour. Garnish with whipped cream and whole coffee beans if desired. Margarine and sugar, press onto bottom of 9 inches spring- form pan. Blend cream cheese and sugar, mixing at medium speed on electric mixer until well mixed. Combine in mint chocolate and vanilla, pour over crust.

 Gradually add marshmallow creme, beating until stiff peaks form.



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