- Home
- Cake
- How To make Eggnog Cheesecake with Cinnamon Graham Cracker Crust
How To make Eggnog Cheesecake with Cinnamon Graham Cracker Crust
9 Whole graham crackers
2 tb Sugar
1 1/2 ts Ground cinnamon
1/4 c Unsalted butter; melted
FILLING:
1 1/2 lb Cream cheese; room temp.
3/4 c Sugar
2 tb Dark rum
1 tb Brandy
1 ts Vanilla extract
1/2 ts Ground nutmeg
3 lg Eggs; room temperature
TOPPING:
1 1/2 c Sour cream
1 1/2 tb Sugar
1/4 ts Vanilla extract
1 ts Ground cinnamon
Cinnamon sticks For Crust: Position rack in center of oven and preheat to 375 F. Grind graham crackers, sugar and ground cinnamon in processor. Transfer crumb mixture to medium bowl. Add butter and toss until evenly moistened. Press crumb mixture over bottom and 1-3/4 inches up sides of 9-inch-diameter springform pan with 2-3/4-inch-high sides. Freeze crust
until cold, about 10 minutes. Bake crust until beginning to brown, about 8 minutes. Transfer crust to rack and cool.
For Filling: Beat cream cheese and sugar in large bowl of electric mixer until very smooth. Add dark rum, brandy, vanilla extract and ground nutmeg and beat to blend. Reduce speed to low. Add eggs 1 at a time, beating after each addition until just blended. Spoon filling into crust. Bake until filling is puffed, very light brown and softly set in center, about 45 minutes. Transfer cheesecake to rack and cool 30 minutes. (Center may fall slightly.) Increase oven temperature to 400 F. For Topping: In medium bowl whisk sour cream, sugar and vanilla extract to blend. Pour mixture gently over cheesecake, filling center depression, and spread evenly to edges. Bake until set, about 8 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Cut around sides of pan to loosen. Release pan sides. Sift ground cinnamon and nutmeg over cheesecake. Arrange cinnamon sticks in center and serve. * Source: Bon Appetit - December 1992 * Typed for you by Karen Mintzias
How To make Eggnog Cheesecake with Cinnamon Graham Cracker Crust's Videos
The Perfect Cheesecake For The Holidays
Eggnog Cheesecake. The perfect Cheesecake for the holidays. Light and Fluffy Cinnamon Whipped Cream tops this Rich and Creamy Eggnog Cheesecake filling, on top of a buttery and nutmeg Graham Cracker Crust.
Ingredients below.
Graham Cracker Crust:
2 1/4 Cup Graham Cracker Crumbs.
1/2 Cup Melted Salted Butter.
3 TBSP Sugar.
1/2 Tsp Nutmeg.
Mix all the ingredients, form crust in a 9 inch springform pan, bake 325 degrees for 10 minutes.
Eggnog Cheesecake Filling:
24 oz Cream Cheese, Softened and at room temp.
4 Large Eggs, at room temp.
1 Cup Sugar.
3 TBSP All Purpose Flour.
1 Cup Eggnog.
3/4 Tsp Nutmeg.
1 Tsp Rum Extract.
When ready to bake, bake at 300 degrees for 1 Hour 30 minutes. Turn heat off, keep oven door closed for another 30 minutes. Crack open oven door, leave cheesecake inside for another 30 minutes. Cool on countertop until room temp. Then chill overnight in the refrigerator.
Whipped Cream:
1 Cup Heavy Whipping Cream.
3 TBSP Eggnog, (optional)
10 TBSP Powder Sugar.
Smoked Eggnog Cheesecake - What NOT to do!!!
In this video I'll show you all what NOT to do when smoking a cheesecake. I mean, it turned out edible....but far from perfect.
Scroll down for the recipe.
What not to do:
-Don't use an already made crust (make sure to use a springform pan)
-Don't cook at too high of a temp
-Don't overfill
-Don't get busy when you need to check on the cheesecake
Here's the recipe: Ingredients:
-Butter (3 TBSP Melted)
-Graham Crackers (7-10 Crushed)
-Sugar (3/4 Cup)
-Cream Cheese (2 0 8 oz Packages)
-Flour (2 TBSP)
-Egg Nog (1/2 Cup)
-Eggs (2)
-Vanilla Extract ( 1 1/2 TBSP)
-Cinnamon (1 TSP)
-Rum (2 TBSP)
-Preheat Cooker (Pellet Grill/Smoker/Oven) to 300 Degrees
-Mix melted butter and crushed graham crackers together, then press into a 8 Springform pan
-Mix cream cheese and sugar for 1 minutes on medium with hand mixer until combined well. Add in rum, egg nog, vanilla and flour. Mix 1 minute. Add in eggs and pulse 2-3 times. Then mix by hand until everything is well incorporated.
-Bake at 300 Degrees for approximately 60 minutes. Edges will be set and middle will show a slight jiggle.
-Remove from smoker, place pan on cooling rack for 1 hour on countertop.
-Place cheesecake in fridge for 3-4 hours.
-Sprinkle with cinnamon.
-Serve and enjoy!
Thanks for watching and don't forget FREE SHIPPING on orders over $50 with most items. About Anderson BBQ Supply: Welcome to Anderson BBQ Supply's official YouTube channel. We are excited to start presenting how-to videos for our customers! We strive to provide education and barbecue under roof and hopefully these videos eliminate any worry about grilling, barbecuing, and smoking meats and treats. We have a storefront located in Saint Paul, MN and items on our website are available for shipping nationwide.
Eggnog Cheesecake Recipe
Ingredients: Makes 1 9-inch cake Change Servings
1 cup ginger snap crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
1 cup eggnog
2 eggs
2 tablespoons rum ( Can substitute vanilla)
Nutmeg and Cinnamon to taste.
Directions:
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine ginger snap crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F (220 degrees C).
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Candied cranberry recipe:
Over medium heat combine one cup of sugar with 2 TBL spoons of water. Stir until sugar is dissolved and bring to simmer.
Next add one cup of cranberries, remove from heat and let sit over night.
drain cranberries and roll in sugar.
Other Sugar and Spice Collab videos! :)
1. Meghan Alidoodles
2. Breanne HiNoon
3. Megan Megandleila
4. Julia Zktef NewMommy
5. CarisaDoll
6. AlliePaige YT
7. Dana MsDiaperD
8. Amy Dreamflight
9. You Tube Heidi
10. Brandy Thebabybound
11. Krystal Brought to You by Mom
12. Leah raisingbushes
13. Sara Biomammy
14. Casey LincolnsMama
15. Christina Subfertilefrugalista
16. Tasha
17. Shannon Waitingforamiracle
18. Amanda Milojimandme
19. Nici Peasandcoos
20. Amanda Noahandjaxten
21. Lindsey Lindzer
22. Alex MamaofOlivia
23. Jessica LonnieandJess
24. Simone Mscherryize
25. Nolita
26. Lisa Lumdeedums
27. Ashley Proverbsthirtyone
28. Sheena MommytoChase
29. Cheryl
30. Sandy ThePJmommy
NO BAKE Eggnog Cheesecake | 12 Days of Christmas Baking | sweetco0kiepie
Open Me~
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
INSTAGRAM: @sweetco0kiepie
TWITTER:
FACEBOOK PAGE:
EMAIL (business inquiries only): amy.sweetco0kiepie@gmail.com
Eggnog Cheesecake Recipe : Eggnog Cheesecake: Graham Crackers
For eggnog cheesecake, graham crackers are ground up in a food processor to make the base for the crust. Grind up graham crackers for the cheesecake crust 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
Eggnog Cheesecake Bites | NO Bake Mini Eggnog Cheesecakes
INGREDIENTS:
Graham Cracker Base
1¼ cup Graham Cracker Crumbs 125g
⅓ cup salted butter melted (5-6 tablespoons)
⅓ cup granulated sugar 67g (can also use packed light or dark brown sugar)
Eggnog Cheesecake Filling
⅓ cup eggnog
12 ounces full fat PHILADELPHIA cream cheese at room temperature
½ cup granulated sugar
½ teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Whipped Cream Topping
⅔ cup Heavy Whipping Cream
2 Tablespoons Eggnog
½ cup powdered sugar 8 tablespoons
Nutmeg for sprinkling
Instructions
Make Graham Cracker Base
In a medium sized mixing bowl combine the three ingredients. Use a spoon to mix well until combined.
Distribute this mixture evenly in a 12-count muffin tin lined with cupcake liners.
Use the bottom of a glass tumbler or the back of a spoon to press it down.
Make Eggnog Cheesecake Filling
In a large bowl add cream cheese and eggnog. Use a stand mixer fitted with a paddle attachment or an electric hand mixer. Combine cream cheese and eggnog until rich, creamy, and smooth.
Add in granulated sugar and pure vanilla extract. Combine well. Scrape down the bottom and sides of the bowl using a rubber spatula as needed.
Use a spoon to distribute the eggnog cheesecake filling on top of each mini cheesecake crust.
Refrigerate Mini Cheesecakes in the pan for 3 hours or until completely set. Keep refrigerated until ready to serve.
Make Whipped Eggnog Topping (OPTIONAL)
In a large mixing bowl combine whipped cream, eggnog, and powdered sugar. Whip on high speed until decadent, creamy, and foamy.
Remove cheesecakes from the pan and pipe eggnog whipped cream on top.
Sprinkle ground nutmeg and serve right away.