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Cooking with Passion
Christmas time always comes with some seasonal meals and desserts, of which I discovered eggnog to be a favorite. The flavors that stand out to me in an eggnog is the vanilla and nutmeg. Now I do not like nutmeg, most of the time, especially in Pumpkin pie (actually don’t like pumpkin spice!) but in the eggnog it just tastes right. I know it is an acquired taste and not everyone likes it, but to those who love eggnog, let’s try a cheesecake!
This recipe is for a baked cheesecake so this process takes time. I will try my best to walk you through it. Also, make sure you have a pan that is able to hold water that goes halfway up the springform pan.
Preparation Time – 30 Minutes
Cook Time – 1 Hour 15 Minutes
Serves – 8 – 10
For the Crust:
Graham Cracker – 8 pieces crushed
Sugar – 3 Teaspoons
Butter – 1/2 cup melted
Nutmeg – 1/8 Teaspoons
For the Filling:
Cream Cheese – 3, 250g of softened cream cheese
Sugar – 3/4 Cup
Flour – 3 Tablespoons
Eggnog – 1 Cup
Nutmeg – 3/4 Tablespoons
Vanilla Extract – 1 Tablespoon
Eggs – 4 large, at room temperature
Preheat your oven to 300 degrees and line the bottom of your 9 inch springform pan with parchment paper. Grease up the sides of the springform pan. In a bowl combine the graham cracker crumbs, sugar and butter. Put that on the bottom of the springform pan and push down to cover the bottom. Bake for 10 minutes and then take it out and keep aside to cool.
Lower the temperature in the oven to 325 degrees. In a large bowl, add softened cream cheese, sugar and flour. Using a hand mixer at the lowest setting, mix the ingredients. Then add the eggnog, nutmeg and vanilla extract.
Beat again on low and add an egg at a time till well incorporated, make sure to scrape the sides after each egg is added . If you beat the mixture too long the air that enters the batter will cause cracks in the cheesecake. So mix to incorporate only.
After all the eggs have been added the batter will be much runnier than above. Before you pour the batter into the pan make sure you have covered the bottom of the springform pan with foil.
In a larger pan that fits the springform pan, pour water till it comes halfway up the springform pan but not too high up. Pour your batter into the pan.
Bake at 325 degrees for an hour, once it is done, leave it in the oven for 30 minutes and then crack the door open and leave for another 30 minutes. Then chill in the fridge overnight. When ready to serve, run a knife between the cheesecake and the space between the pan on the sides.
The process of making the cheesecake does have a lot of steps and can seem daunting. My advice is to make sure you read through the recipe twice and anticipate all the things you will need. For example, find a pan that fits the springform pan. But here is the final product!
I find this cheesecake to be decadent enough to serve alone but you can also serve it with some fresh whipped cream as well. It will taste so perfect with a nice hot cup of coffee. And who knows, you may convert an eggnog hater!
Merry Christmas to you all! May the true LIGHT of Christmas lead you.