24 ounces (678gras) cream cheese, room temperature
1 cup (207grams) sugar
3 tbsp all purpose flour
1 cup of eggnog
4 large eggs, room temperature
Whipped cream frosting
1 cup 35% cream, cold
3 tbsp egg nog
10 tbsp powdered sugar
nutmeg for sprinkling
Instructions
1. Preheat oven to 325°F (163°C). Line a 9-inch
(23cm) springform pan with parchment paper in the
bottom and grease the sides.
2. Combine the crust ingredients in a small bowl.
Press the mixture into the bottom and up the sides
of the springform pan.
3. Bake the crust for 10 minutes, then set aside to
cool.
4. Cover the outside of the pan with aluminum foil
so that water from the water bath cannot get inside the pan.
5. Set t prepared pan aside.
CHEESECAKE FILLING AND TOPPING
Reduce oven to 300°F (148°C).
1. In a large mixer bowl, mix the cream cheese,
sugar and flour until well combined (Use low speed
to keep less air from getting into the batter, which
can cause cracks). Scrape down the sides of the
bowl.
7. Add the eggnog and nutmeg and mix on low speed
until well combined.
8. Add the eggs one at a time, beating slowly and
scraping the sides of the bowl after each addition.
9. Pour the cheesecake filling into crust and spread
evenly.
10. Place springform pan (covered with aluminum
foil) inside another larger pan. Fill the larger pan
with enough warm water to go about halfway up the
sides of the springform pan. The water should not go
above the top edge of the aluminum foil on the
springform pan.
11. Bake for 1 hour and 30-40 minutes.
12. Turn off heat and leave cheesecake in oven with
door closed for 30 minutes.
13. Crack oven door and leave the cheesecake in the
oven for about 30 minutes.
14. Remove cheesecake from oven and chill until
firm, 5-6 hours or overnight.
To make the whipped cream, add the heavy
whipping cream, eggnog and powdered sugar to a large
mixer bowl. Whip on high speed until stiff peaks
form. (like to put my glass bowl or mixmaster bowl in the freezer to
cool).
Remove the cheesecake from the pan, then pipe the whipped cream onto the
cheesecake. I made little
rosettes with Ateco tip 844, but feel free to
decorate as you like. Sprinkle with a little nutmeg
and pearl sprinkles, if desired.
17.
Originally Submitted
12/25/2020
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