Eggnog Cheesecake
Eggnog Cream Pie
Eggnog Pots De Creme
Holiday Eggnog Cheesecake


* Exported from MasterCook *

Eggnog Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups crushed graham cracker or zwieback crumbs
1/4 cup melted butter
Filling
2 tablespoons flour
64 ounces cream cheese
1 1/2 cups sugar
8 eggs
1/4 cup rum
3/4 cup sour cream
1/2 teaspoon nutmeg

Mix the crust ingredients. Pat into bottom and halfway up sides of a 10"
springform pan.
Beat together the cheese and sugar with an electric mixer until creamed.
Beat in the flour. Add eggs, one at a time, scraping bowl often with a
rubber scraper. Add rum, sour cream and nutmeg. Continue to scrape the
sides
of the bowl.
Place a rack in a large pan. Add water to the pan until it just touches
the
rack. Place pan with cheesecake on rack.
Bake at 275 degrees for one hour and 45 minutes or until center is firm
when
touched lightly with the fingers.



* Exported from MasterCook *

Eggnog Cream Pie

Recipe By :Valerie
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons butter
6 tablespoons flour
2 egg yolks
1 egg
1 cup sugar
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons rum (or 1 tsp. rum flavoring)
1 crumb crust pie shell
Whipped cream or topping
nutmeg

In a medium saucepan over low heat, melt the butter. Remove from heat.
Stir in the flour.
Stir in the eggs and egg yolks, one at a time, blending well.
Stir in the sugar.
Gradually stir in the milk, flavoring, and rum. (Reduce the milk by 2
tablespoons if rum is used).
Stir until completely blended. Place over low heat.
Heat, stirring constantly, until thick.
Pour into crumb crust.
Garnish with whipped cream and sprinkle with nutmeg.



* Exported from MasterCook *

Eggnog Pots De Creme

Recipe By :Flo Braker, The Simple Art of Perfect Baking and Sweet
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole milk
1 cup heavy cream
6 tablespoons sugar
1 teaspoon vanilla
3 egg yolks
1 egg
1/2 teaspoon ground nutmeg
1 pinch ground cloves
1 teaspoon dark rum -- optional
1 teaspoon brandy -- optional

Preheat oven to 300 degrees.
Over medium heat in a medium heavy-bottomed saucepan, bring milk, cream
and
sugar just to a boil. Remove from heat. Stir in vanilla and let sit for 10
minutes.
In medium bowl, with fork, mix together yolks and egg just to break them
up
without incorporating a lot of air. Slowly add milk mixture, stirring with
wooden spoon. Strain mixture through sieve into a pitcher. Stir in nutmeg,
cloves and, if desired, rum and brandy.
Let mixture rest, without stirring, for 1 minute. Skim off any bubbles or
foam remaining on surface.
Pour scant 1/2 cups of mixture into six 4-ounce pot de creme cups or
3-inch
ramekins.
Set custards in a baking dish. Fill dish with very hot tap water to come
about two-thirds up sides of cups.
If using pot de creme cups, cover with lids; otherwise cover pan with
aluminum foil.
Bake 50 to 60 minutes or until custards are set.
Remove from oven and water bath to cooling rack. Cool to room temperature.
Cover and refrigerate 3 hours or overnight. Serve lightly chilled.




* Exported from MasterCook *

Holiday Eggnog Cheesecake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cheesecake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup graham cracker crumbs
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/4 cup margarine -- melted
1 envelope unflavored gelatin
1/4 cup cold water
8 ounces cream cheese -- softened
1/4 cup sugar
1 cup eggnog
1 cup whipping cream -- whipped

Combine crumbs, sugar, nutmeg and margarine.
Press onto bottom of 9-inch springform pan.
Soften gelatin in water. Stir over low heat until dissolved.
Combine cream cheese and sugar, at medium speed on electric mixer until
well
blended. Gradually add gelatin and eggnog, mixing until blended.
Chill until slightly thickened. Fold in whipped cream.
Pour over crust. Chill until firm.

VARIATION: Increase sugar to 1/3 cup. Substitute milk for eggnog. Add 1
teaspoon vanilla and 3/4 teaspoon rum extract. Continue as directed.


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