Eggnog Cheesecake With Cherry Sauce |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 16 |
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I served this during the holidays last year and it was a hit! I'm not sure how to add in all of the cooling times. Ingredients:
1 cup crushed vanilla wafer (about 24) |
3 tablespoons butter, melted |
3 (8 ounce) packages cream cheese, softened |
1 cup sugar |
3 eggs |
3/4 cup dairy eggnog, not canned |
1/2 teaspoon rum extract |
1/4 teaspoon nutmeg |
1 (21 ounce) can cherry pie filling |
1/4 cup frozen cranberry juice concentrate, thawed |
1/4 teaspoon rum extract |
Directions:
1. Heat oven to 350°F.
2. In a small bowl, combine crushed wafers and butter; mix well.
3. Press into bottom of ungreased 9-inch springform pan.
4. Bake at 350°F for 8-10 minutes or until set.
5. Beat cream cheese in a large bowl until smooth and creamy.
6. Gradually beat in sugar until smooth.
7. At low speed, add eggs 1 at a time; beat just until combined.
8. Add eggnog, rum extract, and nutmeg; beat until smooth.
9. Reduce oven to 325°F.
10. Pour cream cheese mixture over crust.
11. Return to oven and bake for 55-65 minutes or until set.
12. Cool on wire rack for 30 minutes.
13. Run knife around the edges to loosen.
14. Cool 2 hours or until completely cooled.
15. Refrigerate at least 2 hours.
16. Before serving combine sauce ingredients in a medium bowl and mix well.
17. Carefully remove sides of springform pan.
18. Cut cheesecake into 16 wedges and place on individual dessert plates.
19. Spoon sauce over each serving.
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