Mrs Behavin
Well-Known Member
:licklips:you might just want to give this a whirl!
Egg Nog Cheesecake
Crust:
2 1/4 c ginger snap crumbs
1 c chopped pecans
5 tbsp sugar
1/2 c butter, melted
Filling:
32 oz cream cheese, softened
1 c sugar
3 tbsp flour
1 tsp ground nutmeg
1 tsp vanilla
1 tbsp dark rum
2 eggs
4 egg yolks
3/4 c whipping cream
1/2 c sweetened condensed milk
Rum Caramel Sauce:
1 jar (11 - 12 oz) caramel topping
2 tbsp butter
2 tbsp dark rum
Heat oven to 325. Combine ginger snap crumbs, pecans, and sugar
together. Add melted butter and stir until uniform. Press into the
bottom and sides of a 9 in springform pan. Bake until set, 8 - 10
min.
For filling, cream together the cream cheese and sugar in mixer
bowl. Add flour, nutmeg, vanilla and dark rum. Add eggs and egg
yolks one at a time and mix until smooth. Add whipping cream and
condensed milk, just until blended in. Bake for about 50 min.
This cheesecake will not set as firmly as others in the oven.
Remove from oven and run a knife around the pan to loosen. Let cool
about 30 min, and then refrigerate at least 2 hours before serving.
Serve with caramel sauce and/or whipped cream. Dust with
additional nutmeg, if desired.
Rum Caramel Sauce:
In a small saucepan over medium heat combine the jar of caramel
sauce and butter. Stir occasionally until butter is melted. Add rum
or 1 tsp rum extract. Stir until heated through and alcohol has
boiled off. Let cool about 15 min before serving.
Egg Nog Cheesecake
Crust:
2 1/4 c ginger snap crumbs
1 c chopped pecans
5 tbsp sugar
1/2 c butter, melted
Filling:
32 oz cream cheese, softened
1 c sugar
3 tbsp flour
1 tsp ground nutmeg
1 tsp vanilla
1 tbsp dark rum
2 eggs
4 egg yolks
3/4 c whipping cream
1/2 c sweetened condensed milk
Rum Caramel Sauce:
1 jar (11 - 12 oz) caramel topping
2 tbsp butter
2 tbsp dark rum
Heat oven to 325. Combine ginger snap crumbs, pecans, and sugar
together. Add melted butter and stir until uniform. Press into the
bottom and sides of a 9 in springform pan. Bake until set, 8 - 10
min.
For filling, cream together the cream cheese and sugar in mixer
bowl. Add flour, nutmeg, vanilla and dark rum. Add eggs and egg
yolks one at a time and mix until smooth. Add whipping cream and
condensed milk, just until blended in. Bake for about 50 min.
This cheesecake will not set as firmly as others in the oven.
Remove from oven and run a knife around the pan to loosen. Let cool
about 30 min, and then refrigerate at least 2 hours before serving.
Serve with caramel sauce and/or whipped cream. Dust with
additional nutmeg, if desired.
Rum Caramel Sauce:
In a small saucepan over medium heat combine the jar of caramel
sauce and butter. Stir occasionally until butter is melted. Add rum
or 1 tsp rum extract. Stir until heated through and alcohol has
boiled off. Let cool about 15 min before serving.
