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How To make Pumpkin Eggnog Cheesecake
20 ea Gingersnaps
1/2 c Walnuts (Opt)
2 tb Margarine, Melted
4 lg Eggs, Separated
16 oz Can Solid Packed Pumpkin
16 oz Cream Cheese, Softened
1 ts Ground Cinnamon
1/2 ts Ground Allspice
1/2 ts Ground Ginger
1/8 ts Ground Cloves
1/4 ts Ground Nutmeg
1 c Prepared Eggnog
1 tb Cornstarch
Walnuts for Garnish (Opt) 1. Preheat oven to 350?F.
2. Spray 9" x 3" springform pan with nonstick cooking spray.
3. In food processor with knife blade attached, blend gingersnaps,
walnuts (opt), and 1/4 cup sugar until finely ground; stir in margarine. 4. Press mixture onto bottom and 2 1/2 inches up side of springform pan;
set aside. 5. In small bowl, with mixer at high speed, beat egg whites until foamy.
Gradually beat in 3/4 cup sugar until soft peaks form; set aside. 6. In large bowl, with same beaters and with mixer at medium speed, beat
egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended. 7. Fold egg white mixture into cream-cheese mixture; pour into springform
pan. 8. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake
comes out clean. 9. Cool cheesecake in pan on wire rack. 10. In small saucepan, mix eggnog,
cornstarch, and 1/8 teaspoon nutmeg. 11. Over medium heat, heat to boiling. 12. Reduce heat to low; simmer 1 minute or until mixture thickens. Let
stand 10 minutes to cool slightly. 13. Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. Garnish with walnuts (opt). 14. Refrigerate cheesecake at least 4 hours or until well chilled.
How To make Pumpkin Eggnog Cheesecake's Videos
Delicious Eggnog Cheesecake with Gingerbread Cookie Crust ????????
Creamy, silky smooth, and tastes just like eggnog! This delicious Eggnog Cheesecake with Gingerbread Cookie Crust and Eggnog Whipped Cream is the perfect dessert for Christmas. SO GOOD!
Recipe:
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!
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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Egg nog cheesecake
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INGREDIENTS (6 inch cake)
Ginger Snap Crust
1/2 cup & 2 tbsp ginger snap cookie crumbs
2 tbsp cup all-purpose flour
1/4 teaspoon ground ginger
1 tablespoons brown sugar
2 tbsp unsalted butter, melted
Eggnog Cheesecake
1 1/2 cups cream cheese, room temperature
1/2 cup sugar
1 1/2 tablespoons all-purpose flour
1 large egg, lightly beaten
6 tbsp eggnog, room temperature
1/2 teaspoon rum extract
1/8 teaspoon ground nutmeg
Whipped cream and additional ground nutmeg for garnish, optional
The Palm Springs Baker - Pumpkin Eggnog Cheesecake with Crunchy Chocolate Crust
The Palm Springs Baker creates a fabulous dessert for Thanksgiving . . . Layered Pumpkin Eggnog Cheesecake with a Crunchy Chocolate Crust. Baking a showstopper dessert was never so easy . . . so delicious . . . so beautiful!
the Great Pumpkin - Pumpkin Cheesecake
Pumpkin Cheesecake for holiday desserts is a great idea! But don't listen to the bad pumpkin and order any other brand but J.B.Delicious aka JM Rosens Cheesecakes in the San Francisco Bay Area is now available online! Yes, an the infamous California Cheesecake Baker has an online shop! Nhese fabulously famous and delicious cheesecakes in California are available to everyone who has a computer, mobile phone, or devise. The Seasonal Holiday Desserts Menu is available online @dessertcheesecakes.com. The Holiday Dessert Selection features the Pumpkin Cheesecake, Cranberry Cheesecake, Egg Nog Cheesecake, and of course all the popular flavors....those? New York Cheesecake, Chocolate Fantasy Cheesecake, Neapolitan Cheesecake, Snicker Cheesecake. Other flavors include anything you can think of: Key Lime Cheesecake, Strawberry, Mocha Cheesecake and all the favorites. Located in Petaluma, CA. JB Delicious is run by head baker and now owner of CA Wholesale, Fernando Casillas! Baking, Improving, and growing for many years on his own with the secret recipe that he has evolved and shared with his Wholesale accounts. Available now to you! Order Online dessertcheesecakes.com