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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
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
Coquito Cheesecake Recipe | Hungry AF
No better way to end the year than with boozy desserts! This delicious cheesecake uses the same ingredients as the popular Puerto Rican Coquito drink.
For more Hungry AF recipes:
INGREDIENTS
For the crust:
1 cup graham cracker crumbs and 4 tbsp butter, melted
Toppings: shredded coconut, toasted
3 packages (8 oz each) cream cheese, softened
3 eggs
¾ cup coconut milk
⅓ cup condensed milk
¾ cup sugar
1 tbsp rum
1 tsp vanilla extract
½ tsp ground cinnamon
3 tbsp all-purpose flour
RECIPE
Preheat oven to 350°F. Grease a 9-inch springform pan. Wrap the pan in heavy duty aluminum foil to make it waterproof.
Make the crust: combine the graham cracker crumbs and butter. Press onto the bottom of pan. Bake at 350° for 8 minutes. Set aside to cool.
In a bowl, combine coconut milk, condensed milk, vanilla, and rum. In separate bowl or stand mixer, beat together the cream cheese, sugar and flour until smooth.
Add the eggs, one at a time, and beat on low just until fully incorporated. Gradually stir in the other wet ingredients, cinnamon and nutmeg. Pour filling over crust.
Add about an inch of hot water to a larger baking pan. Place springform pan in the center of the water-filled pan.
Bake at 325°F for about 1 hour and 30 minutes or until center is just set and top is lightly browned. Allow to cool in the oven with the oven door slightly propped open.
Remove springform pan from water bath. Carefully run a knife around edge of pan to loosen. Refrigerate for at least 3-4 hours or overnight before serving.
Dust with a little more cinnamon and sprinkle toasted coconut on top. Slice and serve.
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Eggnog Cheesecake Pie - Home & Family
Chef and Holiday Baking Championship judge Nancy Fuller shows you how to make a scrumptious and delightful eggnog cheesecake pie.
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Eggnog Cheesecake
Use your noggin to come up with a holiday twist on homemade cheesecake.
Find this recipe here: nex-tech.com/localflavor
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.
How to Make No Bake Eggnog Cheesecake
Get the full recipe here:
Here we have a perfectly creamy eggnog filling, but what about the base of this cheesecake? Well it’s not a graham cracker or shortbread crust, if that’s what you were wondering. Instead, we used gingersnaps!! This crisp cookie makes for a super yummy crust that goes swimmingly with the creamy eggnog cheesecake filling. It doesn’t get better than this, you guys.
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