Set the foil-wrapped cheesecake into a larger pan and fill the larger pan with 1-inch of water. Pour the filling into the partially baked crust. Lastly, add in 2 teaspoons vanilla extract.Īnd add in 1/4 cup sifted flour and 1 teaspoon ground nutmeg.Īgain, mix until combined, scraping down the sides and bottom of the bowl as needed. Next, pour in 3/4 cup full fat eggnog, 1/2 cup heavy whipping cream and 1/3 cup spiced rum (brandy or bourbon).Ĭrack in one egg at a time, mixing well after each one. Scrape down the sides of the bowl as you go. In the bowl of your stand mixer fitted with the paddle attachment, add softened cream cheese and granulated sugar. To Make The Eggnog Cheesecake You Will Need: This will keep the water out of the cheesecake while it’s baking in a water bath. Remove, let cool and then wrap the pan in foil. Transfer the crumbs to the prepared pan and use the flat side of a glass or measuring cup to press the crumbs in the bottom and working them up the sides of the pan.īake on the middle rack for 10 minutes. I used almost an entire 11 ounce box of vanilla wafers.Īdd the rest of the melted butter in to the crumb mixture. In a small bowl, measure and add 2-1/2 cups vanilla wafer cookie crumbs, 3 tablespoons sugar and 1/2 teaspoon grated nutmeg. Grease the inside of a 9×3 cheesecake pan with a little of the melted butter. The cheesecake is creamy, decadent and absolutely incredible.Įven our boy, Finn couldn’t wait for a taste.□ Once baked and chilled, I then made an incredible eggnog whipped cream, piped that on top and grated fresh nutmeg over top. And substituted full fat eggnog and heavy cream for the sour cream. Because I didn’t want the crust to compete with the flavor of the cheesecake, I used crushed vanilla wafer cookies for the crust instead of graham crackers. I based this off my New York-style cheesecake recipe and only made a few changes. This is what happens when my daughter requests an eggnog cheesecake. To make a boozy eggnog, add some rum (my preference), brandy, or bourbon.Eggnog Cheesecake is the perfect holiday dessert! A nutmeg spiced vanilla wafer cookie crust with a rich and decadent eggnog cheesecake filling is topped with eggnog whipped cream and dusted with fresh nutmeg. Top with some extra cream (I use my hand mixer to bring heavy whipping cream to soft peaks.), a sprinkle of cinnamon, and cinnamon sticks for fun! Stir the eggnog well, and then pour into glasses. Let cool slightly, and then refrigerate for several hours. Remove the warm eggnog from the stove, and pour into a glass pitcher. Then pour the egg mixture back into the saucepan, and continue heating until it’s at 165 degrees.Ĭool. Continue pouring the hot liquid into the eggs until about half of it has been added. When cream mixture is hot, use a measuring cup to scoop out and pour into the yolk mixture, whisking the entire time. Whisk well, and heat over medium heat until the mixture is at about 165 degrees. In a medium saucepan, combine the heavy cream, milk, vanilla, maple syrup, and nutmeg. Combine the sugar with the yolks in a large bowl and whisk. Carefully separate the egg yolks from the whites. To make into a cocktail – Use some rum (my preference), bourbon, or brandy.To serve – Some extra heavy cream (I used a hand mixer to bring it to soft peaks), a sprinkle of cinnamon, and some cinnamon sticks for fun.If you want a thicker eggnog, use a greater percentage of heavy whipping cream. Dairy – Use a combo of heavy whipping cream and 2% milk.Vanilla Extract – A couple teaspoons of vanilla for extra taste.This makes the eggnog mildly sweet, but still delicious. Sweetener – I used a combo of white sugar and pure maple syrup.(Save the whites for an egg white omelet.) If you can get your hands on fresh eggs, even better! Egg Yolks – Separate the egg yolks from the whites and use the yolks only.
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