How To make Eggnog Cheesecake
1 9" crumb crust
2 envelopes unflavored gelatin
1 1/4 cups eggnog
4 cups (2 lbs.) creamed cottage cheese
3 eggs -- separated
1/2 cup sugar
1 cup heavy cream
Nutmeg
Dissolve gelatin in 1/4 cup eggnog. Set aside. Press the cottage cheese thro ugh a sieve. Set aside.
In the top of a double boiler, beat together the egg yolks and sugar. Stir in the remaining eggnog and cook gently until the mixture thickens slightly. Remo ve from the heat and add the gelatin mixture.
Place the cottage cheese in a large mixing bowl and add the gelatin mixture. B lend thoroughly.
Beat egg whites until they form soft peaks, then fold into the cheese mixture. Whip cream until stiff but not dry and fold in cheese mixture. Pour mixture i nto the prepared crust and chill for 4 hours, or until set. Sprinkle with nutm eg.
busted by sooz
How To make Eggnog Cheesecake's Videos
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!
NO BAKE Eggnog Cheesecake | 12 Days of Christmas Baking | sweetco0kiepie
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It's already Day 7!
Ingredients:
30 graham crackers (around 3 cups of crumbs)
5 tbsp melted unsalted butter
1 2/3 cup heavy whipping cream
16 oz softened cream cheese
1 cup + 2 tbsp powdered sugar
1/2 tsp nutmeg
1/4 tsp cinnamon
1/2 cup eggnog
Camera: Canon 70D
Editing Software: Final Cut Pro
Song: Christmas Carol - Melody Loops
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No Fail Eggnog Cheesecake: Perfect for the Holidays
So now I have an absolute favorite cheesecake for Christmas: EGGNOG CHEESECAKE! So now I have an absolute favorite cheesecake for Christmas. The smoothness and creaminess along with that touch of nutmeg flavor is out of this world. Adding toasted pecans and powdered sugar make this dessert absolutely one of a kind!
For the 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!
Eggnog Cheesecake
This easy Eggnog Cheesecake recipe is thick, creamy and full of eggnog! A perfect dessert recipe for the holidays, it’s a delicious way to enjoy one of my favorite drinks of the season! Recipe:
Eggnog Cheesecake - Cooked by Julie - Episode 88
Crust:
1 cup graham cracker crumbs
1/8 tsp nutmeg
1/8 tsp cinnamon
3 tbsp unsalted melted butter
Cheesecake:
3 blocks of cream cheese
1 cup sugar
1 cup eggnog
2 tbsp all purpose flour
2 eggs
1 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla extract
*Bake in a preheated oven at 325 degrees for about 35 mins or until done*
If you are baking it in a 9inch springform pan bake for 1 hour