Eggnog Cheesecake With Cinnamon Graham Cracker Crust
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Eggnog Cheesecake With Cinnamon Graham Cracker Crust
  Cinnamon    Crust    Cheesecakes    Holiday    Crackers  
Last updated 6/12/2012 12:56:54 AM. Recipe ID 19248. Report a problem with this recipe.
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      Title: Eggnog cheesecake with cinnamon graham cracker crust
 Categories: Desserts, Cheesecakes, Holiday
      Yield: 10 Servings
 
      9    Whole graham crackers
      2 tb Sugar
  1 1/2 ts Ground cinnamon
    1/4 c  Unsalted butter; melted

MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Cream cheese; room temp.
    3/4 c  Sugar
      2 tb Dark rum
      1 tb Brandy
      1 ts Vanilla extract
    1/2 ts Ground nutmeg
      3 lg Eggs; room temperature

MMMMM--------------------------TOPPING-------------------------------
  1 1/2 c  Sour cream
  1 1/2 tb Sugar
    1/4 ts Vanilla extract
      1 ts Ground cinnamon
           Cinnamon sticks
 
  For Crust: Position rack in center of oven and preheat to 375 F.
  Grind graham crackers, sugar and ground cinnamon in processor.
  Transfer crumb mixture to medium bowl.  Add butter and toss until
  evenly moistened. Press crumb mixture over bottom and 1-3/4 inches up
  sides of 9-inch-diameter springform pan with 2-3/4-inch-high sides.
  Freeze crust until cold, about 10 minutes.  Bake crust until
  beginning to brown, about 8 minutes. Transfer crust to rack and cool.
  
  For Filling: Beat cream cheese and sugar in large bowl of electric
  mixer until very smooth.  Add dark rum, brandy, vanilla extract and
  ground nutmeg and beat to blend.  Reduce speed to low.  Add eggs 1 at
  a time, beating after each addition until just blended.  Spoon
  filling into crust. Bake until filling is puffed, very light brown
  and softly set in center, about 45 minutes.  Transfer cheesecake to
  rack and cool 30 minutes. (Center may fall slightly.)  Increase oven
  temperature to 400 F.
  
  For Topping:  In medium bowl whisk sour cream, sugar and vanilla
  extract to blend.  Pour mixture gently over cheesecake, filling
  center depression, and spread evenly to edges.  Bake until set, about
  8 minutes.  Transfer cheesecake to rack and cool.  Cover and
  refrigerate overnight.
  
  Cut around sides of pan to loosen.  Release pan sides.  Sift ground
  cinnamon and nutmeg over cheesecake.  Arrange cinnamon sticks in
  center and serve.
  




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Recipe ID 19248 (Apr 03, 2005)

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