SHOWSTOPPER EGGNOG CHEESECAKE
I got this out of the latest issue of "Midwest Living." This will definately get made for the holiday season! There are two options, baking with or without a waterbath. Cook time is for waterbath option.
Provided by yooper
Categories Cheesecake
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- For the crust: In a medium bowl, stir together the ground cashews, graham crackers and the 1/2 cup sugar.
- Drizzle the melted butter over the cashew mixture.
- Toss till mixed well.
- Press the cashew mixture onto the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan.
- Wrap outside of the springform pan securely with heavy foil.
- Set aside.
- For filling: In a large mixing bowl, beat cream cheese with electric mixer on medium-high speed 3 to 4 minutes or till mixture is completely smooth, scraping sides of bowl.
- Reduce speed to medium, beat in rum (if you like), sugar, vanilla and nutmeg.
- Add eggs all at once, beat on low speed till just combined.
- Stir in eggnog.
- Pour filling into crust-lined pan.
- Place springform pan in a large roasting pan.
- (Make sure there's at least 1 inch between the springform pan and the edges of the roasting pan).
- Place roasting pan on oven rack.
- Carefully pour enough hot tap water into roasting pan to come halfway up side of springform pan.
- Bake in 350 oven 60 to 70 minutes or till edge of cheesecake is firm and center appears nearly set when lightly shaken.
- Carefully remove pan from water bath, transfer to a wire rack.
- Cool 15 minutes.
- Remove foil.
- Lossen crust from sides and cool 30 minutes.
- Remove sides of pan, cool.
- Cover with plastic wrap and refrigerate up to 2 days.
- Garnish with cashew brittle, if you like.
- To bake without the water bath: Prepare cheesecake as above, except omit the foil; place the pan with filling in a shallow roasting pan.
- Bake without water bath 45 to 50 minutes or till center appears nearly set when shaken.
- Surface will have a more golden color than cheesecake baked in a water bath.
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mufu_07_reserve person_7
[email protected]I would definitely recommend this recipe to anyone who loves eggnog and cheesecake.
Eli Barmes
[email protected]This cheesecake is a bit time-consuming to make, but it's definitely worth the effort. It's a real showstopper!
Fernando Morales
[email protected]I was really impressed with how easy this recipe was to follow. Even though I'm not a very experienced baker, I was able to make this cheesecake without any problems.
Benny Giesbrecht
[email protected]This cheesecake is so rich and decadent. It's perfect for a special occasion.
Marvin Mcbride
[email protected]I'm not a huge fan of eggnog, but I still enjoyed this cheesecake. The texture was great, and the flavor was not too overpowering.
Krishan Udayanga
[email protected]I love that this recipe uses eggnog. It gives the cheesecake a unique and festive flavor.
Waris Bhatti
[email protected]The cheesecake was a bit too sweet for my taste, but it was still very good.
Bibek Sunar
[email protected]This was my first time making cheesecake, and it was surprisingly easy! The recipe was very clear and easy to follow.
99hasib yt
[email protected]I've made this cheesecake several times now, and it always turns out perfect. It's so creamy and delicious, and the eggnog flavor is amazing.
SAMDZ
[email protected]This eggnog cheesecake was a huge hit at our holiday party! Everyone loved it.