Spitzmaus wrote:
> As requested, herein lies my eggnog cheesecake recipe. It's adapted from
> one by Dorie Greenspan, but I prefer this gingersnap crust to the usual
> graham cracker, particularly when paired with the flavors of eggnog.
> Apologies for the posting delay; much ado around here of late.
>
>
>
> Spitz
>
> --
>
> "Home, James, and don't spare the horses!"
>
> ************************************************** *
>
>
>
> The crust:
>
>
> 1 cup all purpose flour
> 1 cup gingersnap cookie crumbs, (about 2 1/2 c cookies), plus extra for
> coating the sides of the cheesecake
> dash of salt
> 1/2 cup unsalted butter, melted
>
>
> Preheat oven to 350 F.
> Combine flour, gingersnap crumbs and salt in a bowl. Add melted butter and
> mix until an even, crumbly texture. Press crust into a lightly greased
> 9-inch springform pan, pressing up the sides a bit (you may have more crust
> mixture than you need; use up or save back). Bake for 12-15 minutes. Allow
> to cool.
> The filling:
>
>
> 1 1/2 pounds cream cheese, at room temperature
>
> 3/4 cup sugar
> 2 tablespoons dark rum
> 1 tablespoon brandy
> 1 teaspoon pure vanilla extract
> 1/2 teaspoon freshly grated nutmeg
> 3 large eggs, at room temperature
>
> Beat the cream cheese and sugar together in a mixer (preferably one fitted
> with a paddle attachment) until very smooth. Add the rum, brandy, vanilla
> extract and nutmeg and beat to blend. Reduce the speed to low and add the
> eggs one at a time, beating after each addition until they're just blended.
> Spoon the filling into the crust and bake until the filling is puffed, very
> light brown and softly set in the center, about 45 minutes. Transfer the
> cheesecake to a rack and cool 30 minutes, during which time the center may
> fall slightly.
>
> Increase the oven temperature to 400 F.
>
> The topping:
>
>
> 1 1/2 cups sour cream
> 1 1/2 tablespoons sugar
> 1/4 teaspoon pure vanilla extract
> 1 teaspoon ground cinnamon
> 1/4 teaspoon freshly grated nutmeg
> Cinnamon sticks
>
> In a medium bowl, whisk the sour cream, sugar and extract to blend. Pour the
> mixture gently over the cheesecake, filling the center depression, and
> spread evenly to the edges. Bake until set, about 8 minutes. Transfer the
> cheesecake to a rack to cool. Cover and refrigerate overnight.
>
> Cut around the sides of the pan to loosen the cake, then release the pan
> sides. Sift ground cinnamon and nutmeg lightly over the cake and arrange a
> cluster of short cinnamon sticks in the center of the cake before serving.
>
>
>
>

I thank you, my arteries thank you, my mother will thank you.

--
..:Heather:.
www.velvet-c.com