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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
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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.
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This Eggnog Cheesecake with Gingerbread Crust combines a gingerbread men cookie crust and a super creamy eggnog filling. This is THE Christmas Cheesecake.
RECIPE:
Eggnog Cheesecake | Circle Kitchen
Scrumptious Eggnog Cheesecake from the Circle Kitchen! Full recipe here:
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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 PERFECT Holiday Dessert | Eggnog Cheesecake w/Gingersnap Crust & Eggnog Whipped Cream + Rum opt
Tis the season for this decadent dessert! Bake with me as I demonstrate how to make an Eggnog Cheesecake with a Gingersnap Crust and Homemade Eggnog Whipped Cream. I'm creating the boozy version so this is the perfect dessert to add spiced rum or brandy ???? . Make sure you have this dessert available for your holiday festivities and let me know in the Comments section what you and your guests think.
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Ingredients:
Gingersnap Crust
2 cups gingersnap crumbs
1/4 cup unsalted butter melted
1 tablespoon brown sugar
Eggnog Cheesecake Filling
24 oz full-fat cream cheese
3 large eggs
1 cup white granulated sugar
3/4 cup eggnog
2 tablespoons spiced rum or 1 teaspoon rum extract
1 tablespoon cornstarch or 2 tablespoons flour
2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
Eggnog Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1/4 cup eggnog
1 tablespoon rum or 1/2 teaspoon rum extract
1/2 teaspoon ground nutmeg
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#baking #cheesecake #eggnog