Simple Way to Make Super Quick Homemade "Eggnog" Cheesecake

Hey everyone, it's John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Any-night-of-the-week "Eggnog" Cheesecake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from "Eggnog" Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare "Eggnog" Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few components. You can cook "Eggnog" Cheesecake using 13 ingredients and 18 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make "Eggnog" Cheesecake:

1. 1 cup finely chopped/ground pecans
2. 1 cup plus 5 tablespoons sugar, divided
3. 1/2 cup (1 stick) melted butter
4. 4 (8 ounce) packages of cream cheese
5. 4 tbsp of rum (I use dark or spiced)
6. 3 tbsp flour
7. 1 tsp vanilla extract ( I use extra )
8. 2 large eggs
9. 4 egg yolks
10. 2/3 cup heavy cream
11. 1/2 cup sweetened condensed milk
12. 1/2 to 1 teaspoon ground nutmeg (I use a 1/2, otherwise it can get very strong)
13. 2 1/4 cup gingersnap crumbs (about 15 medium gingersnaps)

Instructions to make "Eggnog" Cheesecake

1. Preheat oven to 325°F.
2. Spray a 9 1/2 inch springform pan with nonstick cooking spray and set aside.
3. In a medium bowl, combine the gingersnap crumbs, pecans, melted butter and 5 tablespoons sugar.
4. Stir well.
5. Press the mixture into the bottom and up the sides of the pan about 1/8th to 1/4 inch thick.
6. Take your time doing this so the crust is even.
7. Place on a rimmed baking sheet and bake at 325°F for 6 minutes.
8. Remove from the oven and set aside.
9. In a mixing bowl, combine the cream cheese, remaining sugar, rum, flour, vanilla and nutmeg.
10. Beat on medium speed until well blended.
11. Add the eggs and egg yolks one at a time, beating well after each addition.
12. Slowly blend in the heavy cream and sweetened condensed milk.
13. Pour into the prepared crust and bake at 325°F for 50 to 65 minutes or until the center is almost set.
14. Let the cheesecake cool in the turned off oven with the door propped open an inch or 2 for 15 minutes and then remove to a cooling rack.
15. Run a knife carefully around the rim of the pan to loosen the crust.
16. Let cool completely before gently removing the outside of the pan.
17. Refrigerate for 1 hour before serving.
18. *This recipe brought to you courtesy of Penzey's.*

While that is in no way the end all be guide to cooking quick and easy lunches it is very good food for thought. The hope is that this will get your creative juices flowing so you may prepare wonderful lunches for the own family without needing to complete too much heavy cooking in the practice.

So that's going to wrap this up for this exceptional food How to Make Speedy "Eggnog" Cheesecake. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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