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Eggnog Cheesecake with Cherry Sauce Recipe

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This recipe for Eggnog Cheesecake with Cherry Sauce is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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