Eggnog Cheesecake

Eggnog Cheesecake requires approximately 45 minutes from start to finish. For 86 cents per serving, you get a side dish that serves 8. One serving contains 390 calories, 5g of protein, and 18g of fat. It is brought to you by From Away. It can be enjoyed any time, but it is especially good for Christmas. Plenty of people made this recipe, and 178 would say it hit the spot. Head to the store and pick up brown sugar, flour, cinnamon, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so awesome. Similar recipes include Eggnog Love {: Eggnog Cheesecake Bars}, Eggnog Cheesecake, and Eggnog Cheesecake.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Wrap the bottom and outside sides of your 10’ springform pan with two layers of tinfoil. The goal is to make the bottom of your pan water tight so make sure that there aren’t any holes or gaps. Grease the inside of the pan.In a small bowl combine crust ingredients until well combined. Evenly pack mixture into the bottom of your pan. Bake for 10 minutes and then leave to cool on a wire rack. Drop the temperature of your oven to 325 degrees.In a large bowl, beat the cream cheese at medium speed until smooth and lump free, 4-5 minutes. Scrape down the side frequently to make sure that all of the cream cheese is incorporated. Once smooth, slowly add the sugar and continue to beat until sugar is fully incorporating.In a small bowl combine rum, nutmeg, cinnamon, vanilla and eggnog. Slowly add to cream cheese mixture and beat on low until just incorporated.Slowly add the flour and beat on low until just incorporated.In a small bowl, lightly beat eggs and egg yolks. Stir into cream cheese mixture. Make sure not to over stir at this point. You want the eggs to be well combined, but you don’t need to stir or beat beyond that point. Pour mixture into pan, over crust.Place pan in a roasting pan or other pan that is at least two inches deep. Place in the oven. Add warm water to the roasting pan until the water level is half way up the side of your springform pan. Be very careful not to let the water go up past the tinfoil. If it does you will have a watery cheesecake. Bake 45-60 minutes. The middle of the cheesecake should jiggle when you gently shake the pan. It will continue to set after cooking. Turn off your oven and crack open the door, leaving the cheesecake inside. After 10 minutes run a sharp knife between the cheesecake and the oven. Keep the cheesecake in the oven with the door cracked open until the oven is completely cool. Refrigerate for at least three hours before serving. Garnish with caramel sauce or whipped cream.

 

Step by step:

1. Preheat oven to 350 degrees. Wrap the bottom and outside sides of your 10’ springform pan with two layers of tinfoil. The goal is to make the bottom of your pan water tight so make sure that there aren’t any holes or gaps. Grease the inside of the pan.In a small bowl combine crust ingredients until well combined. Evenly pack mixture into the bottom of your pan.

2. Bake for 10 minutes and then leave to cool on a wire rack. Drop the temperature of your oven to 325 degrees.In a large bowl, beat the cream cheese at medium speed until smooth and lump free, 4-5 minutes. Scrape down the side frequently to make sure that all of the cream cheese is incorporated. Once smooth, slowly add the sugar and continue to beat until sugar is fully incorporating.In a small bowl combine rum, nutmeg, cinnamon, vanilla and eggnog. Slowly add to cream cheese mixture and beat on low until just incorporated.Slowly add the flour and beat on low until just incorporated.In a small bowl, lightly beat eggs and egg yolks. Stir into cream cheese mixture. Make sure not to over stir at this point. You want the eggs to be well combined, but you don’t need to stir or beat beyond that point.

3. Pour mixture into pan, over crust.

4. Place pan in a roasting pan or other pan that is at least two inches deep.

5. Place in the oven.

6. Add warm water to the roasting pan until the water level is half way up the side of your springform pan. Be very careful not to let the water go up past the tinfoil. If it does you will have a watery cheesecake.

7. Bake 45-60 minutes. The middle of the cheesecake should jiggle when you gently shake the pan. It will continue to set after cooking. Turn off your oven and crack open the door, leaving the cheesecake inside. After 10 minutes run a sharp knife between the cheesecake and the oven. Keep the cheesecake in the oven with the door cracked open until the oven is completely cool. Refrigerate for at least three hours before serving.

8. Garnish with caramel sauce or whipped cream.

Nutrition Information:

covered percent of daily need