Showstopper Eggnog Cheesecake Recipe 🎄

Overview:

Get ready to wow your guests with this decadent Showstopper Eggnog Cheesecake recipe! Inspired by the latest issue of “Midwest Living,” this creamy delight is perfect for the holiday season or any special occasion. 🌟 You have two options: baking with a water bath for extra moisture or without for a golden surface. Either way, it’s bound to be a hit!

• Preparation Time: 30 minutes
• Cooking Time (with water bath): 1 hour 10 minutes
• Total Time: 1 hour 40 minutes
• Servings: 16
• Calories per Serving: 439.7

Ingredients:

For the Crust:

• 1 cup ground cashews
• 1 cup graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup melted butter

For the Filling:

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 tablespoon rum (optional)
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 3 large eggs
• 1 1/2 cups eggnog

For Garnish (optional):

• Cashew brittle

Instructions:

1. Prepare the Crust:

   Related Articles

   • 
     Golden Coconut Pumpkin Delight 🎃✨
   • 
     Homestead Harmony: Rustic Ginger Tea Recipe
   • 
     Peppered Herb Brisket
   • 
     Golden Pork & Shrimp Delight
   • In a medium bowl, combine the ground cashews, graham cracker crumbs, and 1/2 cup of sugar.
   • Drizzle the melted butter over the mixture and toss until well combined.
   • Press the mixture onto the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan.
   • Securely wrap the outside of the springform pan with heavy foil and set aside.

2. Prepare the Filling:

   • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium-high speed for 3 to 4 minutes or until completely smooth, scraping the sides of the bowl as needed.
   • Reduce the speed to medium and beat in the rum (if using), sugar, vanilla extract, and ground nutmeg.
   • Add the eggs all at once and beat on low speed until just combined.
   • Stir in the eggnog until well incorporated.

3. Assembly and Baking (with Water Bath):

   • Pour the filling into the crust-lined pan.
   • Place the springform pan in a large roasting pan with at least 1 inch of space between the springform pan and the edges of the roasting pan.
   • Place the roasting pan on the oven rack.
   • Carefully pour enough hot tap water into the roasting pan to come halfway up the side of the springform pan.
   • Bake in a preheated 350°F oven for 60 to 70 minutes or until the edge of the cheesecake is firm and the center appears nearly set when lightly shaken.

4. Cooling and Serving:

   • Carefully remove the pan from the water bath and transfer it to a wire rack.
   • Allow the cheesecake to cool for 15 minutes, then remove the foil.
   • Loosen the crust from the sides of the pan and cool for an additional 30 minutes.
   • Remove the sides of the pan and cool completely.
   • Cover the cheesecake with plastic wrap and refrigerate for up to 2 days.

5. Optional: Garnish and Serve:

   • Before serving, garnish the cheesecake with cashew brittle, if desired, for an extra special touch.

Tips:

• For a creamier texture, make sure all your ingredients are at room temperature before mixing.
• When wrapping the springform pan with foil, ensure it is securely sealed to prevent water from leaking into the cheesecake during the water bath.
• If you prefer a firmer cheesecake, refrigerate it for several hours or overnight before serving.
• Feel free to customize this recipe by adding your favorite toppings or flavorings, such as whipped cream, chocolate shavings, or cinnamon.

Now, get ready to impress your family and friends with this indulgent Showstopper Eggnog Cheesecake recipe! 🍰✨