eggnog cheesecake
eggnog cheesecake
Prep time:
Cook time:
Total time:
to be served with a rum cranberry sauce, to make it absolutely decadent.
Ingredients
- 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
Instructions
- preheat oven to 325 F
- melt the butter and stir in to the crumbs and sugar, press into a spring form cake pan or a pie plate.
- bake at 325 F for 10 mins and then let cool.
- * 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.
- 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.
- Turn the oven off and leave for 1 hour.
- 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.
- best to serve it right from the saucepan onto the chilled cheesecake.