Skip to main content

Eggnog Cheesecake

This was so fantastic and so light, considering it was a baked cheesecake.
Ingredients
  • 1 cup graham cracker 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

  • 3/4 cup eggnog

  • 2 eggs

  • 2 tablespoons rum

  • 1 pinch ground nutmeg


    • (I did NOT add the rum and it was great)

    Directions


    Preheat oven to 325 degrees F (165 degrees C).

    In a medium bowl combine graham cracker 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. (NOTE:  I used a hand beater and it worked just fine)


    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.

    Comments

    Susan said…
    Have you disabled your other blogs?

    Some of your recipies look very enticing!

    Did you put a chicken Jambalia in canadian houskeeping? Ther was one submited with your name?
    Anyways, hope you have a fantastic 2011.
    January 1, 2011 at 4:54 PM
    Brad Jaeger said…
    That sounds delicious. I'm a cheesecake junkie, so I'll have to give this a shot.
    February 3, 2011 at 3:37 PM
    Post a Comment

    Popular posts from this blog

    Joe's Jambalaya

    3 hot italian sausages 1/2 onion chopped 2 carrots chopped 2 sticks celery chopped 20 green beans chopped 1 red bell pepper chopped 2 baby zucchini chopped 1/2 cup dry white wine 1 796 ml can diced tomatoes (28 oz) 1 284 ml can cream of mushroom soup (10 oz) 12 cooked prawns shelled 1 tbsp cilantro dried 1 tbsp thyme 1 tbsp oregano 1 tsp ground cloves 1 tsp coriander 1 tsp cumin salt and pepper to taste 900 grams penne pasta Fry sausages until browned on both sides.  Remove from pan and add 1/4 cup wine and scrape browned bits from bottom of pan.  Add onions, celery, carrots and green beans.  Saute for 10 minutes, then add red pepper and zucchini and prawns and cut up sausages.  Saute this together for 10 minutes.  Add canned tomatoes and herbs and mushroom soup.   Simmer for 10 minutes.  Boil pasta for 20 minutes or as per package.  Drain and add to sauce.  Add salt and pepper to taste.
    Post a Comment
    Read more

    Eggnog Pancakes

    Eggnog Pancakes 1 1/2 cups eggnog 2 eggs 2 tbsp canola oil 1 tbsp vanilla extract 2 cups flour 2 tbsp baking powder 2 tbsp granulated sugar 1 tsp salt Beat eggs with whisk until fluffy.  Add eggnog and whisk together with eggs until frothy.  Add oil and vanilla and whisk together.  Sift flour, baking powder, sugar and salt.  Add dry ingredients to wet and mix with wooden spoon just until no dry is showing.  Add to griddle on medium-low heat with spoon.  Turn after bubbles are popped in about 1/3 of the pancake.  Serve with butter and syrup. The kids absolutely loved these.  This is my adaptation of a traditional pancake recipe.  The vanilla is something I've always added.  Another option that I like to do to make it healthier for them is I substitue 1/2 cup of the flour with rolled oats
    Post a Comment
    Read more

    Joe's Casserole

    1 lb. lean ground beef 1 small onion diced 4 cloves garlic crushed and diced 2 carrots chopped 1 cup frozen green peas 1 cup frozen kernel corn 2 baby zucchini chopped 1 red bell pepper diced 2 cups basmati rice rinsed and drained 4 cups water 1 284 ml can cream of mushroom soup 1 tbsp dried basil 1/4 tsp ground cloves 1 tsp chili powder 1 tbsp dried oregano salt and pepper Brown ground beef.  Add onions, garlic and carrots and saute for 10 minutes.  Add peas, corn, rice and water.  Stir well and heat on medium heat until simmering throughout.  Lower heat to 3 and continue to simmer for 20 minutes.  Add zucchini and bell pepper, soup and spices.   If too thick at this point add one can of water as well.  Stir and continue to simmer for another 10 minutes.  Optional:  Mix Bisquick as per directions and add to top of casserole.  Heat oven to 350 degrees and place lid on fry pan and insert into oven for 20 minutes or...
    Post a Comment
    Read more