How To make Cranberry Eggnog Cheesecake
Crust 1 1/2 Coconut bar cookies
Crushed 6 tb Butter :
melted
Filling 1 c Sugar divided
2 Env unflavored gelatin
1/4 ts Salt
4 Eggs :
separated
1 1/2 c Dairy eggnog
16 oz Cream cheese softened
1 tb Orange peel :
grated
1 t Vanilla
1/2 ts Cream of tartar
1 c Whipping cream
16 oz Jellied cranberry sauce
For crust Preheat oven to 350 oF Combine cookie crumbs and butter. Press onto bottom & part way up sides of 9-inch springform pan. Bake 8-10 min. or until golden.
Cool completely For filling: Combine 1/2 cup sugar, gelatin & salt in a medium-sized heavy saucepan. Beat egg yolks slightly & and combine with eggnog; gradually stir into gelatin i mixture. Cook over low to med heat, stirring constantly, until gelatin is dissolved & thickened. Do not boil. Remove from heat & cool slightly. Beat cream cheese, orange peel & vanilla until fluffy. Stir in cooked mixture till well blended. Refrigerate until mixture mounds when dropped from a spoon. Beat egg whites and cream of tarter till frothy. Gradually beat in remaining 1/2 c sugar; beat till stiff and glossy. Beat cream until stiff peaks form . Fold whites and whipped cream into cream cheese mixture. Puree cranberry sauce in food processor or blender till smooth. Spoon 1/3 of cream cheese mixture into crust. Top with 1/3 cranberry puree. Swirl cranberry mixture into cream cheese mixture using a spatula. Repeat layers twice. Refrigerate Several hours or overnight. To serve: Place cake on serving plate. Loosen sides of cake with a spatula. Carefully remove sides of pan. Refrigerate till serving time. Recipe By :
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Eggnog cheesecake crust is pressed firming into the bottom of the spring-form pan with fingers, a small glass or a tamping tool. Press the crust into the pan 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
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Divine eggnog cheesecake on top of a gingersnap crust topped with eggnog whipped cream. This is something every eggnog lover must try!
See the blog post and printable recipe:
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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!