Eggnog Cheesecake

EggNog- Cheesecake


Eggnog Cheesecake




Gingersnap Crust

2 cups gingersnap crumbs

1 tablespoon brown sugar

1/4 cup unsalted butter melted


Eggnog Cheesecake Filling

24 oz full-fat cream cheese softened to room temperature

1 cup white sugar

1 tablespoon cornstarch or 2 tablespoons flour

1/4 teaspoon ground nutmeg

3/4 cup eggnog

2 teaspoons vanilla extract

2 tablespoons spiced rum or 1 teaspoon rum extract

3 large eggs whisked

hot water for the water bath






Preheat the oven to 350F (180C) degrees and position the oven rack on the bottom 1/3 of the oven.

Wrap the outside of a 9-inch springform pan in aluminum foil at least 3 times so that all the seems are covered and no areas are showing.

Gingersnap Crust

In a medium-sized bowl, stir together the gingersnap crumbs and brown sugar. Stir in the melted butter

Press the mixture into the bottom of the prepared pan.

Bake in the preheated oven for 8 minutes. Then remove from the oven, leaving the oven turned on.

Cheesecake Filling

In a very large bowl, beat the cream cheese until soft. Turn down the mixer and scrape down the sides of the bowl as necessary.

Beat in the sugar, cornstarch and nutmeg.

With the mixer on low speed, mix in the vanilla extract, rum/rum extract, and eggnog.

Beat in the eggs, mixing only until just combined.

Place the cheesecake crust in the middle of a large roasting pan, then pour the cheesecake filling on top of the crust.

Pour the hot water into the roasting pan, so that there’s about 1/2-1 inch of water in the bottom of the roasting pan.

Place the roasting pan with the cheesecake inside in the oven and bake for 50-60 minutes, or until the top looks almost set, except for in the very middle.

Remove from the oven. Cool the cheesecake in the water bath until room temperature.

Then remove the springform pan from the roasting pan, cover the cheesecake, and refrigerate for at least 6 hours.

When ready to serve, trace around the edges of the cheesecake with a very thin knife. Then unclamp the springform pan.

Optionally, sprinkle with a little extra nutmeg and dollop each slice with whipped cream.

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Best Carrot Cake Ever

best- carrot- cake- ever


Best Carrot Cake Ever




Ingredients :


For the Cheesecake:

2 pkgs of Philly Cream Cheese (room temp)
3/4 cup of Sugar
1 tablespoon flour
3 eggs
1 tsp vanilla


For the Carrot Cake:

3/4 cup canola oil
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1/4 tsp. baking soda
1 tsp cinnamon
dash of salt
1 16 oz can crushed pineapple… BE SURE you drain it VERY well and even press it in some cheesecloth or paper towel to remove moisture… *Important or your center will be gooey… SAVE some of the juice for the frosting!

1 cup of grated carrots… be sure you remove ALL the moisture here too
1/2 cup of coconut flakes
1/2 cup of chopped walnuts





Set your oven to 350 and grease your springform cheesecake pan
In a large bowl mix cream cheese and butter, add flour, eggs and vanilla .. beat till smooth… set aside
In another large bowl combine oil, sugar, eggs and vanilla… then stir in flour, baking soda, cinnamon and salt.. mix well… stir in pineapples, carrots, coconut and walnuts.

Grab you pan and spread the bottom with 1 1/2 cups of cake batter
Then drop by large spoon fulls about 1/2 of the cheesecake batter
Then drop large spoon fulls of cake batter
Then finish off with large spoons of cheesecake batter… spread it evenly but do not mix it
Bake for 60 min or until cake is set
Cool at room temp.. then place in refrigerator for several hours
Remove and run a knife around the edge to release from pan… remove spring
Frost your cake
Put it back in refrigerator for a couple of hours



4 ounces of Philly cream cheese (room temp)
1 tablespoon of butter (room temp)
1 3/4 cups powdered sugar
1/2 tsp vanilla
1 tablespoon of pineapple juice
dash of salt

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