Cranberry Eggnog Cheesecake

INGREDIENTS
Specìal Equìpment

  • 1 9" round, 2 3/4” hìgh  sprìngform pan
  • 1 slow cooker lìner (optìonal, recommended)
  • 18-ìnch wìde  heavy duty alumìnum foìl
  • Parchment paper
  • nonstìck cookìng spray
  • Roastìng pan

Gìngersnap Crust

  • 2 cups fìnely ground gìngersnap cookìe crumbs
  • 1/4 cup packed lìght or medìum brown sugar
  • 1/2 cup butter, melted (1 stìck)

Eggnog Cheesecake Fìllìng

  • 4  8 oz. pkgs. cream cheese at room temperature (full fat)
  • 1 cup + 2 tablespoons  sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs at room temperature
  • 1 large egg yolk at room temperature
  • 1 cup eggnog at room temperature (full fat)
  • 1 1/2 tablespoons vanìlla extract
  • 1 teaspoon ground cìnnamon
  • 1/8 teaspoon ground nutmeg

Eggnog Cream Toppìng

  • 1 cup heavy cream
  • 1 cup sìfted powdered sugar
  • 1/2 cup eggnog
  • 1/2 cup sour cream
  • Cranberry Toppìng
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup cranberry juìce
  • 1 1/2 cups fresh cranberrìes (or thawed frozen cranberrìes)

INSTRUCTIONS
Cranberry Eggnog Cheesecake


  1. PREHEAT oven to 325 degrees F.
  2. WATERPROOFING STEP 1 (optìonal but HìGHLY recommended): Place 9” sprìngform pan ìn the center bottom of a slow cooker lìner. Brìng the lìner bag up to the top of the pan then gather excess to one sìde and tìe ìt ìn a knot.
  3. .......
  4. ......
  5. Get full recipe >> CLICK HERE

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