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Eggnog Cheesecake with Cashew Crust Recipe
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Eggnog Cheesecake with Cashew Crust
1 cup finely ground cashews
1 cup finely crushed graham crackers (14 squares)
1/2 cup sugar
1/2 cup butter, melted
4 8-ounce packages cream cheese, softened
1 cup sugar
1 teaspoon rum (optional)
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
1 1/2 cups dairy eggnog
Broken nut brittle (optional)
1. For the crust: In a medium bowl, stir together ground cashews,
crushed graham crackers and then 1/2 cup sugar. Drizzle the melted
butter over the cashew mixture. Toss until mixed well. Press the
cashew mixture onto the bottom and about 1 1/2 inches up the sides
of a10-inch springform pan. Wrap the outside of the springform pan
securely with heavy foil. Set aside.
2. For filling: In a large mixing bowl, beat the cream cheese with
an electric mixer on medium-high speed for 3 to 4 minutes or until
light and fluffy. Gradually beat in the 1 cup sugar for 2 to 3
minutes or until mixture is completely smooth, scraping the sides of
the bowl. Reduce speed to medium, beat in rum (if you like), vanilla
and nutmeg. Add eggs all at once; beat on low speed just until
combined. Stir in eggnog.
3. Pour filling into crust-line pan. Place springform pan in a large
roasting pan*. (Make sure there is at least 1 inch between
springform pan and edges of roasting pan.) Place roasting pan in
oven rack. Carefully pour enough hot tap water into roasting pan to
come halfway up sides of springform pan.
4. Bake in a 350° oven for 60 to 70 minutes or until edge of
cheesecake is firm and center appears nearly set when lightly
shaken. Carefully remove cheesecake pan from water bat; transfer to
a wire rack and cool for 15 minutes. Remove foil. Loosen crust from
sides of pan and cool 30 minutes more. Remove sides of pan and cool
completely. Cover cheesecake with plastic wrap and refrigerate
overnight. (Or store in refrigerator for up to 2 days.) To serve,
cut into wedges and sprinkle each with nut brittle, if you like.
*Note: To bake cheesecake without a water bath, prepare cheesecake
as above, except omit wrapping pan with foil. Place springform pan
with filling in a shallow baking pan. Bake without water bath for 45
to 50 minutes or until center appears nearly set when shaken. The
cheesecake's surface will have a more golden color.
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