RECIPE: REC: Eggnog Cheesecake - Yum!

RECIPE:
M

mariadnoca

Moderator
Eggnog Cheesecake

This was really good, so expect I'll make it for Christmas. Cook's Note: I added some cinnamon and nutmeg to the batter and used 1T scant vanilla in place of the rum.

PREP COOK READY IN

30 mins 55 mins 1 hr 25 mins

Ingredients

Makes 1 9-inch cake

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

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.

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.

http://allrecipes.com/recipe/eggnog-cheesecake-iii/

 
And with the remaining carton - Eggnog Ginger Snap Pumpkin Pie Tarts

Mini pies in muffin tin with gingersnap cookie base - what could be better than pie-in-the-hand! We loved these at Thanksgiving w/o whip cream - go figure.

I did make 17 with only 1 egg - all that we had - and they were wonderful. BUT, NEXT TIME I plan to use the required 2 eggs (and maybe 3 for the time after that) and fill the liners right up to the top instead of 3/4 full for more pumpkin flavor - ours were about 1/2 ginger and 1/2 pumpkin in the flavor department. Colleen

Ginger Snap Eggnog Pumpkin Pies - Taken from Oh, Bite It blog
12 paper muffin liners
12 ginger snap cookies - plus a few for garnish (I used Stauffer's)
1 can pumpkin puree…unsweetened (15 oz.)
3/4 cup sugar (I used 1/4 cup packed lt brown and 1/2 white)
1 tbsp. pumpkin pie spice (w/spicy eggnog and no pumpkin pie spice, I used Libby's spice proportions of 1 tsp grnd cinnamon, 1/2 tsp grnd ginger, 1/4 tsp grnd cloves, 1/2 tsp salt)
1 1/4 cup egg nog (I used Southern Comfort brand)
2 eggs, beaten (I only had 1 egg - baked up a little wet)
Whipped cream (we preferred them without whip)

Preheat oven to 350 degrees. Line muffin tin or lightly grease
In a medium bowl combine the pumpkin, eggs, eggnog, spice, and sugar…mix until well combined
Place one ginger snap into the bottom of each cupcake well…the cookie DOES NOT need to completely cover the bottom, it will most likely be smaller, and that’s fine…the pie will bake around it! Now pour the mixture over each cookie, about 3/4 of the way up the sides (I recommend fill almost to top to get 12 - they shrink when cooling).
Bake for approx. 35-40 minutes, or until a tester comes out clean
Let cool before removing.
Gently remove the mini pies from the pan, top them with whipped topping and a dash of ginger snap crumbs for good measure!

http://www.ohbiteit.com/2014/11/ginger-snap-eggnog-pumpkin-pies.html

http://www.ohbiteit.com/wp-content/uploads/2014/11/gppbet.jpg

 
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