EGGNOG CHEESECAKE
It's a way to enjoy a few of my favourite beverages of this season and has been a hit!
Among the greatest things about the holiday season is currently providing back. Is that our church provides back to organizations in our region and around the globe. Between providing time, collecting contributions and committing to food kitchens at the regions, it is an excellent thing each year, that they do.
So I am also excited to be partnering with the ADA Mideast to their holiday effort. They are donating 25 cents, the typical price of 1 glass of milk, into the fantastic American Butter Push for each fresh follower on Facebook, Twitter and Instagram through Wednesday, Dec. 13. Milk is your number one healthy product however it's rarely donated. The excellent American Steak Drive is currently bringing tens of thousands of gallons of milk.
EGGNOG CHEESECAKE
A way beverages & celebrate the holiday season.
Prep Time: 1 hourCook Period: 3 Time: 4 hours 12-14 Slices 1xCategory: DessertMethod: OvenCuisine: American
INGREDIENTS
CRUST
- 3 tablespoon (39g) sugar
- 1/2 tsp nutmeg
FILLING
- 4 eggs
WHIPPED CREAM TOPPING
- 3 tablespoons (45ml) eggnog
- For sprinkling nutmeg
- Discretionary, pearl sprinkles
INSTRUCTIONS
- Combine the crust ingredients.
- Bake for 10 minutes, then put aside to cool.
- Cover the outsides of the pan with aluminum foil to ensure water can't get in. See how I put my pans up. Place prepared pan.
- In a large mixer bowl, combine the cream cheese, sugar and flour until well blended (Use low rate to maintain less air from getting into the batter, which may result in cracks). Scrape the sides of the bowl down.
- Insert nutmeg and the eggnog and blend on low speed until blended.
- Add the eggs one at a time, scratching the sides of the bowl and beating.
- Pour filling into crust and spread evenly.
- Fill the pan with water about halfway up the sides of the springform pan to go. The water shouldn't go onto the springform pan over the border of the aluminum foil.
- Bake for 30-40 minutes and 1 hour.
- Switch heat off and leave cheesecake in oven with door.
- Crack oven and leave the cheesecake.
- Remove from oven and chill till firm, 5-6 hours or even overnight.
- To make the cream, add the whipping cream, powdered and eggnog sugar into a large mixer bowl.
- Remove in the pan pipe the cream. I made rosettes but don't hesitate to decorate as you'd like. Sprinkle with pearl and a little nutmeg sprinkles, if desired.
- Refrigerate the cheesecake. Cheesecake is ideal for 3-4 days.