Eggnog Cheesecake Eggnog Cream Pie Eggnog Pots De Creme Holiday Eggnog Cheesecake
* Exported from MasterCook *
Eggnog Cheesecake
Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cheesecake
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
2 cups crushed graham cracker or zwieback crumbs
1/4 cup melted butter Filling 2 tablespoons flour 64 ounces cream cheese 1 1/2 cups
sugar 8 eggs
2/4 cup rum
3/4 cup sour cream
4/2 teaspoon nutmeg
Mix the crust ingredients. Pat into bottom and halfway up sides of a 10" springform pan. Beat
together the cheese and sugar with an electric mixer until creamed. Beat in the flour. Add eggs, one
at a time, scraping bowl often with a rubber scraper. Add rum, sour cream and nutmeg. Continue to
scrape the sides of the bowl. Place a rack in a large pan. Add water to the pan until it just
touches the rack. Place pan with cheesecake on rack. Bake at 275 degrees for one hour and 45 minutes
or until center is firm when touched lightly with the fingers.
* Exported from MasterCook *
Eggnog Cream Pie
Recipe By :Valerie Serving Size : 8 Preparation Time :0:00 Categories : Pies
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
6 tablespoons butter 6 tablespoons flour 2 egg yolks 1 egg 1 cup sugar
1/2 cup milk 1 teaspoon vanilla extract 2 tablespoons rum (or 1 tsp. rum flavoring) 1 crumb
crust pie shell Whipped cream or topping nutmeg
In a medium saucepan over low heat, melt the butter. Remove from heat. Stir in the flour. Stir in
the eggs and egg yolks, one at a time, blending well. Stir in the sugar. Gradually stir in the milk,
flavoring, and rum. (Reduce the milk by 2 tablespoons if rum is used). Stir until completely
blended. Place over low heat. Heat, stirring constantly, until thick. Pour into crumb crust. Garnish
with whipped cream and sprinkle with nutmeg.
* Exported from MasterCook *
Eggnog Pots De Creme
Recipe By :Flo Braker, The Simple Art of Perfect Baking and Sweet Serving Size : 6 Preparation Time
:0:00 Categories : Desserts
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 cup whole milk 1 cup heavy cream 6 tablespoons sugar 1 teaspoon vanilla 3 egg yolks 1 egg
1/2 teaspoon ground nutmeg 1 pinch ground cloves 1 teaspoon dark rum -- optional 1 teaspoon
brandy -- optional
Preheat oven to 300 degrees. Over medium heat in a medium heavy-bottomed saucepan, bring milk, cream
and sugar just to a boil. Remove from heat. Stir in vanilla and let sit for 10 minutes. In medium
bowl, with fork, mix together yolks and egg just to break them up without incorporating a lot of
air. Slowly add milk mixture, stirring with wooden spoon. Strain mixture through sieve into a
pitcher. Stir in nutmeg, cloves and, if desired, rum and brandy. Let mixture rest, without stirring,
for 1 minute. Skim off any bubbles or foam remaining on surface. Pour scant 1/2 cups of mixture into
six 4-ounce pot de creme cups or 3-inch ramekins. Set custards in a baking dish. Fill dish with very
hot tap water to come about two-thirds up sides of cups. If using pot de creme cups, cover with
lids; otherwise cover pan with aluminum foil. Bake 50 to 60 minutes or until custards are set.
Remove from oven and water bath to cooling rack. Cool to room temperature. Cover and refrigerate 3
hours or overnight. Serve lightly chilled.
* Exported from MasterCook *
Holiday Eggnog Cheesecake
Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cheesecake
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 cup graham cracker crumbs
1/4 cup sugar
2/4 teaspoon ground nutmeg
3/4 cup margarine -- melted 1 envelope unflavored gelatin
4/4 cup cold water 8 ounces cream cheese -- softened
5/4 cup sugar 1 cup eggnog 1 cup whipping cream -- whipped
Combine crumbs, sugar, nutmeg and margarine. Press onto bottom of 9-inch springform pan. Soften
gelatin in water. Stir over low heat until dissolved. Combine cream cheese and sugar, at medium
speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended.
Chill until slightly thickened. Fold in whipped cream. Pour over crust. Chill until firm.
VARIATION: Increase sugar to 1/3 cup. Substitute milk for eggnog. Add 1 teaspoon vanilla and 3/4
teaspoon rum extract. Continue as directed.
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