Eggnog Holiday Cheesecake
Ingredients
For the Crust:
- 3 to 4 ounces of each Nuts, Walnut, Almonds, Pecan
- ½ cup Brown Sugar
For the Cheesecake:
- 2 pounds Cream Cheese, room temperature
- 1 ½ cups Sour Cream
- 1 cups Brown Sugar
- 1 stick Butter melted
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ cup of Frangelico
- 6 each large Eggs
- 1 Orange Zest
- 1 pinch of Salt
For the Run Raisin Sauce:
- 2 cups Heavy Whipping Cream
- ½ cup Brown Sugar
- 1 tablespoon Vanilla Extract
- 1 pinch of Salt
- 2 tablespoons Cornstarch diluted in water
- 1 cup of Rum Raisins
- ¼ cup Frangelico (optional)
Instructions
Makes a 1 @ 9" Cake
Preheat Oven to 350°
For the Crust:
- Using your food processor, process the nuts to until they have the consistency of wet sand. Spray non-stick spray inside your removable cake pan and line with parchment paper as the chef demonstrate in the video. Cover the bottom ot the pan with the crumb mixture and press down, using anything flat.
For the Cheesecake:
- Beat the cream cheese with paddle in mixer until soft. Add the sour cream, sugar, butter, cinnamon, nutmeg, orange zest and one egg at the time until well incorporated. Add the butter, and mix well. Pour mixture into prepared pan and bake in a hot water bath for about 1:45 to 2 hours or until set in middle and golden brown.
- Lift cake out of the water and let cool at room temperature for at least 2 hours. Using a non-stick spray, spray a flat plate and place it on top on the cake, and carefully invert the cake, remove the mold and place another plate on top of the crumbs and very carefully invert again.
For the Rum Raisin Sauce:
- Marinate the raisin in Rum at least the day before you make the cake.
- In a sauce pan, add the sugar, cream, salt and vanilla and cook at low heat until the sauce thickens slightly. Add corn starch as needed. Cool overnight to 38°
- The next day, add the rum raisins and if you like add the Frangelico.
Notes
For the Food Processor: click here
For the Springform Pan: click here
For the Tahitian Vanilla: click here
