Chef Time!

Chef Time!

Monday, December 22, 2014

Is There Such A Thing, As Too Much Eggnog???

Eggnog Poem

If you see a fat man who's jolly and cute
Wearing a beard and a red flannel suit
And if he is chuckling and laughing away
While flying around in a miniature sleigh
With eight tiny reindeer to pull him along
Then - let's face it - Your eggnog's too strong!!

I swear, I am addicted to eggnog and these recipes just take my favorite drink one step further. Did you know eggnog can be used to make cookies, breakfast treats, cakes, and more? It’s really easy to bake with as whole milk, and much tastier, too. Whip up some eggnog cheesecakes this holiday season, and wow yourself and your holiday guests!

Eggnog has become a tradition to most households, during the Christmas season. With so many different kinds of eggnog recipes, it's hard to find the right one. Or is it? 

Who says it, that all eggnogs must be a drink? Where is it written, that we must drink eggnog?

Well, I have a perfect solution and substitute. Who knows, it may be a start of a whole new tradition. A tradition in a form of a cheesecake, now that's a tradition I could handle all year in fact.




Eggnog Cheesecake With Gingersnap Crust

12 oz. gingersnaps (about 48 cookies), finely ground
¼ c. sugar
¼ c. melted butter
32 oz. 1/3 less fat cream cheese
4 large eggs
2 c. refrigerated or canned eggnog, divided
2 c. powdered sugar
2 tbsp. flour
1 c. whipping cream
Garnish: freshly grated nutmeg

Stir together first 3 ingredients; press mixture onto bottom of a 10 inch springform pan. 
Beat cream cheese at medium speed with an electric mixer until smooth; add eggs, 1 at a time, beating until blended after each addition. Add 1 ½ cups eggnog, and beat until blended. Fold in 2 cups powdered sugar and 2 tablespoons flour; carefully pour cream cheese mixture into prepared pan. Bake at 325 for 1 hour. Turn off oven. Let cheesecake stand in oven, with door closed, 1 hour. Remove to wire rack, and let cool completely. Cover and chill at least 8 hours.
Beat whipping cream at high speed with an electric mixer until stiff peaks form; fold in remaining ½ cup eggnog. Spread mixture evenly over top of chilled cheesecake, and garnish, if desired.

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