Happy Holidays! Tomorrow I leave the big apple to celebrate Christmas with my family in Maryland and I CAN'T WAIT! Before I go, I wanted to share a festive eggnog cheesecake recipe and a budget friendly Christmas craft with you. Eggnog is so delicious, it's a shame it only comes around once a year. This cheesecake recipe gets an extra kick from nutmeg and eggnog. I would also highly recommend adding a little bourbon or rum to your cake before it bakes. I had to pass on the booze seeing as I'm 5 months pregnant, but I still made a rum sauce so my friends didn't have to miss out.
INGREDIENTS
For the Crust
2 cups ground chocolate graham crackers
1 stick melted butter
For the Filling
4 (8 oz.) packages cream cheese, at room temperature
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon all-purpose flour
4 large eggs, at room temperature
3/4 cup eggnog
DIRECTIONS
1. Preheat the oven to 325 degrees. Mix melted butter and chocolate graham crackers until thoroughly combined. Use your palm to evenly press the crumb mixture into a 9-inch springform pan. Bake for 15 minutes, then cool for another 15 minutes.
2. Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth, about 4 minutes. Scrape down the sides of the bowl, add sugar and beat until incorporated. With the mixer running on low, add the eggs (one at a time), vanilla, nutmeg, salt and flour. Add the eggnog. Mix until just combined. Pour the filling into the springform pan and bake for about 50 minutes, or until the edges begin to brown and the center is barely set (it should be wobbly). Turn off the oven and let the cheesecake cool in the oven for about an hour.
3. Remove the cake from the oven and cool to room temperature, then refrigerate until ready to serve.
For the Crust
2 cups ground chocolate graham crackers
1 stick melted butter
For the Filling
4 (8 oz.) packages cream cheese, at room temperature
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon all-purpose flour
4 large eggs, at room temperature
3/4 cup eggnog
DIRECTIONS
1. Preheat the oven to 325 degrees. Mix melted butter and chocolate graham crackers until thoroughly combined. Use your palm to evenly press the crumb mixture into a 9-inch springform pan. Bake for 15 minutes, then cool for another 15 minutes.
2. Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth, about 4 minutes. Scrape down the sides of the bowl, add sugar and beat until incorporated. With the mixer running on low, add the eggs (one at a time), vanilla, nutmeg, salt and flour. Add the eggnog. Mix until just combined. Pour the filling into the springform pan and bake for about 50 minutes, or until the edges begin to brown and the center is barely set (it should be wobbly). Turn off the oven and let the cheesecake cool in the oven for about an hour.
3. Remove the cake from the oven and cool to room temperature, then refrigerate until ready to serve.
Spiced Rum Sauce
INGREDIENTS
1/4 cup spiced rum
2 tablespoons butter
1/2 cup brown sugar
1/4 cup water
DIRECTIONS
Combine all ingredients in a saucepan and boil until reduced and thickened, about 5 minutes. Let cool to room temperature before serving with cheesecake.
While your cheesecake is baking, get crafty with this recycled garland! A few weeks ago, I was so incredibly lucky to be asked by ABC's The Chew to help out a family in need after hurricane Sandy. Check out the video below....
Now, in case you missed that garland bit, here's a tutorial. You'll need old holiday cards and/or colored paint chips, a 1 to 2 inch hole punch, a sewing machine or (kid friendly) needle and yarn. I have a sewing machine and it really cuts the labor in half. But, if you don't have one, feel free to grab a cup of hot chocolate and enjoy your craft-er-noon.
Your sweets are awesome, and ideas are fabulous! That garland idea is awesome, we have tons of cards at my house, I'm sure we could make good use of it! Great job!
ReplyDeleteYum! But when do you add the eggnog? Am I missing that?
ReplyDelete