eggnog cheesecake

eggnog cheesecake
Prep time:
Cook time:
Total time:
to be served with a rum cranberry sauce, to make it absolutely decadent.
  • crust: 1 cup graham cracker crumb
  • 2 Tsp sugar
  • 3 Tsp butter
  • filling: 1 1/2 lbs of soften cream cheese
  • 1 cup sugar
  • 1/2 cup whipping cream
  • 3 Tsp flour
  • 3 eggs
  • 2 Tsp rum
  • 1/2 tsp nutmeg finely ground
  • sauce: 1 pkg of fresh cranberries
  • 6 Tsp of frozen orange juice concentrate
  • 2 Tsp sugar
  • 2 Tsp of rum
  1. preheat oven to 325 F
  2. melt the butter and stir in to the crumbs and sugar, press into a spring form cake pan or a pie plate.
  3. bake at 325 F for 10 mins and then let cool.
  4. * i find throwing all the ingredients for the filling into a food processor and lettin it rip is the easiest way ever. if you haven’t one, then mixing by hand works just as well.
  5. when the filling mixture has a uniform consistency pour it into the crust and bake at 425 F for 10 mins and then turn the oven down to 250 F for 45 mins.
  6. Turn the oven off and leave for 1 hour.
  7. in a small saucepan reduce the cranberries and orange juice and sugar, as it gets nearier to done add the rum and let simmer for a few minutes more.
  8. best to serve it right from the saucepan onto the chilled cheesecake.


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