This scrumptious yet easy to make cheesecake with a nut crust is another show-stopping dessert for holiday gathering. If you enjoy eggnog you will fall in love as well with this luscious cheesecake blended with eggnog. I baked this one in a water bath. It was perfectly smooth looking, no cracks at all and topped with nutmeg infused whipped cream cheese! Celebrate holiday season with this unique Christmas flavor.
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| Eggnog |
Christmas is incomplete without eggnog, a delicious festive drink made of eggs, milk, sugar and spices. I serve eggnog and save some to use up for desserts. In this recipe I had used reduced fat cream cheese and homemade low fat eggnog but it didn't compromise the rich flavor and taste. Lately I have been using either gluten free crust or nut crust for all my cheesecakes recipes; they turn out amazing! Everyone loves these crusts.
Ingredients~
3- 8 oz. 1/3 less fat cream cheese
1/2 cup eggnog
3/4 cup low fat sour cream
1 cup sugar
2 tbsp tapioca flour
1 tsp pure vanilla extract
1/4 tsp ground nutmeg
1/8 tsp cinnamon powder
3 eggs
For the crust:
2 cups pecans
2 tsp tapioca starch
3 tbsp sugar
1 tbsp butter
2 tbsp milk
1 tsp. pure vanilla extract
For the toppings:
3/4 cup heavy cream
1/2 cup cream cheese
1/4 cup powdered sugar
A small pinch of ground nutmeg
Method~
Preheat oven to 300 degrees Fahrenheit. Coat entire a 8 or 9- inch spring form pan with melted butter. Grind pecan until coarsely ground. Make sure not to make a paste. Mix ground pecan with tapioca flour, sugar, milk butter and vanilla extract. Press pecan mixture into the bottom of the pan. Bake for 10 minutes and allow to at room temperature; wrap bottom and outside of the pan with heavy duty aluminium foil.
Boil 3 cups water and set aside. Beat cream cheese, sour cream, vanilla extract, eggnog, spices, tapioca flour and sugar with a hand mixer until well incorporated, scraping sides of the bowl as needed. Add one egg at a time, beating well after each addition. Pour filling over the baked pecan crust. Smooth the top with spatula. Tap 3-4 times on the counter to eliminate air bubbles. Place the cheesecake filled spring form pan to a large high sided roasting pan; pour boiled water into the roasting pan until it reaches halfway up the sides of the foil wrapped spring form pan. Bake for 70-80 minutes until top sets. Turn off the heat and leave cheesecake in the oven for one hour with the door closed. Remove from the oven and let it cool in the room temperature; then refrigerate at least 4-6 hours.
While cheesecake is being chilled prepare the frosting. Chill a medium bowl and wire whisk or electric beater attachment for at last half an hour then whip the heavy whipping cream and powdered sugar until stiff peaks form. In another small bowl beat cream cheese and nutmeg powder until smooth. Fold in the whipped cream into the cream cheese. Pipe the whipped cream cheese around it using a piping bag or ziplock bag with a decorating tip. Decorate with festive toppings. Happy baking!!
Ingredients~
3- 8 oz. 1/3 less fat cream cheese
1/2 cup eggnog
3/4 cup low fat sour cream
1 cup sugar
2 tbsp tapioca flour
1 tsp pure vanilla extract
1/4 tsp ground nutmeg
1/8 tsp cinnamon powder
3 eggs
For the crust:
2 cups pecans
2 tsp tapioca starch
3 tbsp sugar
1 tbsp butter
2 tbsp milk
1 tsp. pure vanilla extract
For the toppings:
3/4 cup heavy cream
1/2 cup cream cheese
1/4 cup powdered sugar
A small pinch of ground nutmeg
Method~
Preheat oven to 300 degrees Fahrenheit. Coat entire a 8 or 9- inch spring form pan with melted butter. Grind pecan until coarsely ground. Make sure not to make a paste. Mix ground pecan with tapioca flour, sugar, milk butter and vanilla extract. Press pecan mixture into the bottom of the pan. Bake for 10 minutes and allow to at room temperature; wrap bottom and outside of the pan with heavy duty aluminium foil.
Boil 3 cups water and set aside. Beat cream cheese, sour cream, vanilla extract, eggnog, spices, tapioca flour and sugar with a hand mixer until well incorporated, scraping sides of the bowl as needed. Add one egg at a time, beating well after each addition. Pour filling over the baked pecan crust. Smooth the top with spatula. Tap 3-4 times on the counter to eliminate air bubbles. Place the cheesecake filled spring form pan to a large high sided roasting pan; pour boiled water into the roasting pan until it reaches halfway up the sides of the foil wrapped spring form pan. Bake for 70-80 minutes until top sets. Turn off the heat and leave cheesecake in the oven for one hour with the door closed. Remove from the oven and let it cool in the room temperature; then refrigerate at least 4-6 hours.
While cheesecake is being chilled prepare the frosting. Chill a medium bowl and wire whisk or electric beater attachment for at last half an hour then whip the heavy whipping cream and powdered sugar until stiff peaks form. In another small bowl beat cream cheese and nutmeg powder until smooth. Fold in the whipped cream into the cream cheese. Pipe the whipped cream cheese around it using a piping bag or ziplock bag with a decorating tip. Decorate with festive toppings. Happy baking!!
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| Happy Holidays!! |
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