2 (8-ounce) packages cream cheese
16 ounces cottage cheese
1录 cup granulated sugar
4 large eggs
陆 cup Turkey Hill Egg Nog
1 teaspoon nutmeg
3 tablespoons cornstarch
1 tablespoon lemon juice
1 pint sour cream
Preheat oven to 325掳 F.
Cut cream cheese into thirds and bring to room temperature.
Lightly butter a 9-inch springform pan and generously dust with granulated sugar and nutmeg.
Note: Process in two batches and then combine.
In a food processor, place 1 package of cream cheese and half of the cottage cheese, 2 eggs, 录 cup egg
nog, 陆 teaspoon nutmeg, 1陆 tablespoons cornstarch, 陆 tablespoon lemon juice, and 1 cup sour cream.
Process until thoroughly blended. Remove and put in a large mixing bowl. Repeat procedure.
Combine the two batches of filling and pour into the prepared pan. Bake for 1 hour and 10 minutes, or until
cake is firm. Turn off oven, leaving the cake in for 2 hours with the oven door closed. Remove from oven
and allow to cool on a rack. Once cooled, cover and refrigerate at least 6 hours before serving.
Serves 10-12.
EGG NOG CHEESECAKE-2
2 pkg. (5 1/2 oz. each) chocolate laced pirouette cookies
1/3 c. graham cracker crumbs
3 tbsp. melted butter
2 pkg. (8 oz.) softened Philadelphia cream cheese
2 c. cold prepared eggnog
2 c. cold milk
2 pkg. (4 serving size) Jello instant French vanilla pudding %26amp; pie filling
1 tbsp. rum
1/8 tsp. nutmeg
Reserve 1 cookie for garnish, if desired. Cut 1 inch off 1 end of each of the remaining cookies. Crush 1 inch pieces into crumbs; set aside remaining cookies for side of cake.
Combine cookie crumbs, graham cracker crumbs and butter until well mixed. Press crumb mixture firmly into bottom of 9 inch springform pan.
Beat cream cheese at low speed of mixer until smooth. Gradually add 1 cup of eggnog, blending until very smooth. Add remaining eggnog, milk, pudding mix, rum and nutmeg. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan. Chill or freeze until firm, about 3 hours.
To remove, run hot metal spatula or knife around edges of pan before removing sides of pan. Before serving, press remaining cookies, cut sides down, into sides of cake. Garnish with canned whipped cream topping and reserved cookie. If desired, tie a festive ribbon around cake.Has anyone heard of egg nog cheese cake, if so do you have a recipe?
Yummy, sounds good, let me know if something comes upHas anyone heard of egg nog cheese cake, if so do you have a recipe?
http://www.foodtv.ca/search/searchResult鈥?/a>
Here you go. Tried it and it's to die for.
EGGNOG CHEESECAKE
http://www.cooks.com/rec/view/0,1616,149鈥?/a>
11 whole graham crackers, crumbled (1 1/2-1 3/4 cup)
2 1/2 tbsp. butter, room temperature
2 tbsp. sugar
2 1/2 (8 oz.) pkg. cream cheese, room temperature
1/3 cup half %26amp; half
1/4 cup whipping cream
3/4 cup sugar
1 1/2 tsp. vanilla
3 eggs
2 egg yolks
2 1/2 tbsp. dark rum
1 tbsp. Cognac
Freshly grated nutmeg
Butter 9 inch springform pan. Combine crumbs, butter and sugar in small bowl and mix well. Pat crumb mixture over bottom and 3/4 cup sides of prepared pan. Chill thoroughly.
Preheat oven to 350 degrees. Beat cheese in large bowl at medium speed until very smooth. Gradually add half %26amp; half and whipping cream, beating constantly. Add sugar and vanilla; mix well (mixture will be granular). Add eggs and yolks one at a time, blending well after each addition (do not overbeat).
Stir in rum and cognac. Carefully pour batter into prepared crust. Sprinkle generously with nutmeg. Bake until top of cake is dry to touch, about 45-50 minutes. Cool at room temperature 1 hour. Loosen sides with spatula and remove springform. Chill several hours before serving.
http://baking.about.com/od/cheesecakes/r鈥?/a>
INGREDIENTS:
* 14 ounce can filled Viennese wafers
* 1/3 cup graham cracker crumbs
* 3 tablespoons butter, melted
* 2 8-ounce packages cream cheese, softened
* 2 cups cold eggnog
* 1-3/4 cups cold milk, plus
* 2 4-serving size instant French vanilla pudding mixes
* 2 tablespoons rum, divided
* 1/8 teaspooon freshly grounded nutmeg, plus
* 2 envelopes non-dairy whipped topping mix*
PREPARATION:
Reserve 1-cookie for garnish. Cut cookies in half and then cut one-inch off of each piece. Crush the 1-inch pieces into crumbs. Set aside remaining cookies for sides of cake. Combine cookie crumbs, graham cracker crumbs and butter. Mix well and press firmly into bottom of 9-inch springform pan.
Beat cream cheese until smooth. Gradually add 1 cup eggnog. Blend until mixture is smooth. Add remaining eggnog, milk, pudding mixes, 1 tablespoon rum and nutmeg. Beat until well blended, about 1 minute. Only pour about 1-inch deep into pan.**
Place remaining cookies standing around the inside edge of pan. Spoon remaining cream cheese mixture in cookie lined pan.
Prepare whipped topping mix as directed also adding remaining rum. Spoon topping inside cookie edges and over cream cheese mixture. Refrigerate for at least 3 hours or overnight.
Carefully remove sides of pan. Cut remaining cookie into two piece and place on top of cake in a crisscross fashion. Grate nutmeg over entire top of cake.
* I chose non-dairy whipped topping because my cheesecake was going to be sitting out for hours. (Or so I thought, it was actually eaten fairly quickly.)
** The original recipe calls for the cookies to be added after the cake has been refrigerated. The pan sides are removed and then the cookies are pressed into the sides of the cheesecake. They are held together by tying a ribbon around the cake. I did this for the first couple of times I made the cake. It only looks good until you take the ribbon off. Once the ribbon is removed several of the cookies will fall off of the sides of the cake.
Egg Nog Cheesecake Recipe
11 whole graham crackers, crumbled (1 1/2-1 3/4 cups)
2 1/2 tablespoons butter, room temperature
2 tablespoons sugar
2 1/2 (8 oz.) pkg. cream cheese, room temperature
1/3 cup half %26amp; half
1/4 cup whipping cream
3/4 cup sugar
1 1/2 teaspoon vanilla
3 eggs
2 egg yolks
2 1/2 tablespoons dark rum
1 tablespoon Cognac
Freshly grated nutmeg
Butter 9 inch springform pan. Combine crumbs, butter and sugar in small bowl and mix well. Pat crumb mixture over bottom and 3/4 cup sides of prepared pan. Chill thoroughly.
Preheat oven to 350 degrees. Beat cheese in large bowl at medium speed until very smooth. Gradually add half %26amp; half and whipping cream, beating constantly. Add sugar and vanilla; mix well (mixture will be granular). Add eggs and yolks one at a time, blending well after each addition (do not overbeat).
Stir in rum and cognac. Carefully pour batter into prepared crust. Sprinkle generously with nutmeg. Bake until top of cake is dry to touch, about 45-50 minutes. Cool at room temperature 1 hour. Loosen sides with spatula and remove springform. Chill several hours before serving.
I hope this is what you are looking for!
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