Showstopper Eggnog Cheesecake

Submitted by yooper

"I got this out of the latest issue of "Midwest Living." This will definately get made for the holiday season! There are two options, baking with or without a waterbath. Cook time is for waterbath option."

 

• Ready In: 1hr 40mins
• Ingredients: 12
• Serves: 16

ingredients

• Crust

• 1 cup very finely ground cashews
• 1 cup finely crushed graham cracker (14 squares)
• 1⁄2 cup sugar
• 1⁄2 cup butter, melted

• Filling

• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 tablespoon rum (optional)
• 1 teaspoon vanilla
• 1⁄2 teaspoon ground nutmeg
• 3 eggs
• 1 1⁄2 cups dairy eggnog
• cashews, brittle (optional)

directions

1. For the crust: In a medium bowl, stir together the ground cashews, graham crackers and the 1/2 cup sugar.
2. Drizzle the melted butter over the cashew mixture.
3. Toss till mixed well.
4. Press the cashew mixture onto the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan.
5. Wrap outside of the springform pan securely with heavy foil.
6. Set aside.
7. For filling: In a large mixing bowl, beat cream cheese with electric mixer on medium-high speed 3 to 4 minutes or till mixture is completely smooth, scraping sides of bowl.
8. Reduce speed to medium, beat in rum (if you like), sugar, vanilla and nutmeg.
9. Add eggs all at once, beat on low speed till just combined.
10. Stir in eggnog.
11. Pour filling into crust-lined pan.
12. Place springform pan in a large roasting pan.
13. (Make sure there's at least 1 inch between the springform pan and the edges of the roasting pan).
14. Place roasting pan on oven rack.
15. Carefully pour enough hot tap water into roasting pan to come halfway up side of springform pan.
16. Bake in 350 oven 60 to 70 minutes or till edge of cheesecake is firm and center appears nearly set when lightly shaken.
17. Carefully remove pan from water bath, transfer to a wire rack.
18. Cool 15 minutes.
19. Remove foil.
20. Lossen crust from sides and cool 30 minutes.
21. Remove sides of pan, cool.
22. Cover with plastic wrap and refrigerate up to 2 days.
23. Garnish with cashew brittle, if you like.
24. To bake without the water bath: Prepare cheesecake as above, except omit the foil; place the pan with filling in a shallow roasting pan.
25. Bake without water bath 45 to 50 minutes or till center appears nearly set when shaken.
26. Surface will have a more golden color than cheesecake baked in a water bath.

Reviews

[Leslie Collins]

I made this for Christmas dinner(used the waterbath method) and it got rave reviews! Didn't have the cashew brittle, so I garnished it with whipped cream sprinkled with chopped,toasted cashews. It was yummy- thanks, Mark! Leslie from Texas

 

[gmadvm]

I made this for christmas dinner and it was a hit. I substituted hazelnuts and pecans because I didn't have cashews and used gingerbread graham crackers instead of regular. And I didn't make the brittle.

 

[WVUmountaineer]

This is an excellent recipe! Although, the eggnog taste wasn't very strong. It tasted more like a regular cheesecake to me and my husband. I used a regular graham cracker crust instead of the recommended crust in the recipe (1 cup graham cracker crumbs, 2 Tbsp. of sugar, 5 Tbsp. melted butter - mix then press into the bottom of your spring form pan). I didn't even use the water bath and it still turned out perfect. :)

 

[barefootmommawv]

I dont think this is a showstopper cheesecake. But it is mighty tastey. It's one of the more simple cheesecakes that I have put together. I would love to give this a 5 star rating, but the crust is just to oily. Maybe reducing the butter will help. I will make again soon and reevaluate it. Thanks for a tasty recipe. I Tagged this recipe in Memory of Chef-I-Am whom lost her battle with cancer September 2007.

 

[Momsaver3]

A++ The BEST! Wonderful! It really was a showstopper! (I did not have the cashew brittle either. I used the waterbath)