9 whole graham crackers
2 tbsp sugar
1 1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted
FILLING
1 1/2 lb cream cheese, room temp.
3/4 cup sugar
2 tbsp dark rum
1 tbsp brandy
1 tsp vanilla extract
1/2 tsp ground nutmeg
3 large eggs, room temperature
TOPPING
1 1/2 cup sour cream
1 1/2 tbsp sugar
1/4 tsp vanilla extract
1 tsp ground cinnamon
1 cinnamon sticks
A Recipe for
Eggnog Cheesecake With Cinnamon Graham Cracke
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
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This Recipe for Eggnog Cheesecake With Cinnamon Graham Cracke is one of thousands in the Recipes-to-go Dessert Cookbook.
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“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
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This is a recipe for Eggnog Cheesecake With Cinnamon Graham Cracke from the recipe cookbook of Recipes-to-go (Dessert)
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For Crust: Position rack in center of oven and preheat to 375 F. Grind
graham crackers, sugar and ground cinnamon in processor. Transfer
crumb mixture to medium bowl. Add butter and toss until evenly
moistened. Press crumb mixture over bottom and 1-3/4 inches up sides
of 9-inch-diameter springform pan with 2-3/4-inch-high sides. Freeze
crust until cold, about 10 minutes. Bake crust until beginning to
brown, about 8 minutes. Transfer crust to rack and cool.
For Filling: Beat cream cheese and sugar in large bowl of electric
mixer until very smooth. Add dark rum, brandy, vanilla extract and
ground nutmeg and beat to blend. Reduce speed to low. Add eggs 1 at a
time, beating after each addition until just blended. Spoon filling
into crust. Bake until filling is puffed, very light brown and softly
set in center, about 45 minutes. Transfer cheesecake to rack and
cool 30 minutes. (Center may fall slightly.) Increase oven
temperature to 400 F.
For Topping: In medium bowl whisk sour cream, sugar and vanilla
extract to blend. Pour mixture gently over cheesecake, filling
center depression, and spread evenly to edges. Bake until set, about
8 minutes. Transfer cheesecake to rack and cool. Cover and
refrigerate overnight.
Cut around sides of pan to loosen. Release pan sides. Sift ground
cinnamon and nutmeg over cheesecake. Arrange cinnamon sticks in
center and serve.
* Source: Bon Appetit - December 1992 * Typed for you by Karen
Mintzias
Serves: 10
Eggnog Cheesecake With Cinnamon Graham Cracke Recipe brought to you by Recipes To-Go