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Eggnog Cheesecake with Cherry Sauce Recipe

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This recipe for Eggnog Cheesecake with Cherry Sauce, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Monday, January 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cheesecake:

1 cup crushed vanilla wafers (about 24 wafers)
3 tbsp. butter, melted
3 (8-oz) pkg, cream cheese, softened
1 cup sugar
3 eggs
3/4 cup eggnog (do not use canned)
1/2 tsp rum extract
1/4 tsp nutmeg

Sauce:

1 (21-oz) can cherry pie filling
1/4 tsp. frozen cranberry juice concentrate, thawed
1/4 tsp. rum extract

Directions:
Directions:
Heat oven to 350. In small bowl, combine crushed wagers and butter; mix well. Press in bottom of ungreased 9 inch springform pan. Bake at 350 for 8 to 10 minutes or until set.

Meanwhile, beat cream cheese in large bowl at medium speed until smooth and creamy. Gradually beat in sugar until smooth. At low speed, add eggs 1 at a time, beating until smooth.

Remove crust from oven Reduce oven temperature to 325. Pour cream cheese mixture over crust. Return to oven; bake at 325 for 55 to 65 minutes or until set. Cool on wore rack for 30 minutes. Run knife around sides of pan to loosen. Cool 2 hours or until completely cooled. Refrigerate at least 2 hours.

Just before serving, in medium bowl, combine all sauce ingredients; mix well. Carefully remove sides of springform pan. Cut cheesecake into wedges; place on individual dessert plates. Spoon sauce over each serving.

Number Of Servings:
Number Of Servings:
16 servings
Preparation Time:
Preparation Time:
25 minutes * Ready in 6 hours

 

 

 

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