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Monday, March 21, 2016

eggnog cheesecake ii

Ingredients

  • Servings: 8
  • 2 cups crushed vanilla wafers
  • 6 tablespoons butter
  • 1/2 teaspoon ground nutmeg
  • 4 (8 ounce) packages cream cheese
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 3 tablespoons
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup heavy cream
  • 4 egg yolks

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 30 mins

  • preheat oven to 325 degrees f (165 degrees c).
  • prepare the crust by mixing together the cookie crumbs, butter and nutmeg. press into the bottom and 1 1/2 inches up side of a 9 inch springform pan. bake for 10 minutes.
  • prepare the filling by combining the cream cheese, sugar, flour, , and vanilla. beat with electric mixer at medium speed until well blended. add eggs one at a time, mixing at low speed after each addition just until blended. blend in whipping cream and egg yolks; pour into prepared pan.
  • bake at 325 degrees f (165 degrees c) for 70 minutes or until center is almost set.
  • run knife or metal spatula around rim of pan to loosen cake; completely cool cake before removing. refrigerate 4 hours or overnight before serving. garnish with whipped topping and ground nutmeg if desired.

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