Zutaten für Showstopper Eggnog Cheesecake
- Cashews
- Graham Cracker
- 1 cup granulated sugar
- Butter
- 2 (8-ounce) packages cream cheese
- ¼ cup rum
- 1 teaspoon vanilla extract
- Ground Nutmeg
- 4 large eggs
- Dairy Eggnog
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Showstopper Eggnog Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Showstopper Eggnog Cheesecake
- **Crust:**
- In a medium bowl, combine 1 cup ground cashews, 1 ½ cups graham cracker crumbs, and ½ cup granulated sugar.
- Drizzle with ⅓ cup (6 tablespoons) melted unsalted butter.
- Toss until evenly moistened.
- Press the mixture into the bottom and 1 ½ inches up the sides of a 10-inch springform pan.
- **Water Bath Method:** Wrap the outside of the springform pan tightly with heavy-duty foil. Set aside.
- **Filling:**
- In a large bowl, beat 2 (8-ounce) packages of cream cheese with an electric mixer on medium-high speed for 3-4 minutes, until completely smooth and creamy.
- Reduce speed to medium; beat in ¼ cup rum, 1 cup granulated sugar, 1 teaspoon vanilla extract, and ½ teaspoon ground nutmeg.
- Add 4 large eggs one at a time, beating on low speed just until combined.
- Stir in 2 cups eggnog.
- Pour the filling into the prepared crust.
- **Baking:**
- **Water Bath Method:** Place the springform pan in a large roasting pan. Carefully pour enough hot tap water into the roasting pan to come halfway up the sides of the springform pan.
- **Water Bath Method:** Bake in a preheated 350°F (175°C) oven for 60-70 minutes, or until the edge is firm and the center is nearly set when gently shaken.
- **Water Bath Method:** Carefully remove the pan from the water bath and transfer to a wire rack.
- **Water Bath Method:** Cool for 15 minutes, then remove the foil.
- **Water Bath Method:** Loosen the crust from the sides and cool for another 30 minutes.
- **Water Bath Method:** Remove the sides of the pan and cool completely.
- **No Water Bath Method:** Place the pan with filling in a shallow roasting pan.
- **No Water Bath Method:** Bake in a preheated 350°F (175°C) oven for 45-50 minutes, or until the center appears nearly set when shaken. The surface will have a more golden color than the water bath method.
- Cool completely.
- Cover and refrigerate for at least 2 hours, or up to 2 days.
- Garnish with cashew brittle, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
92g
Fat
91g
Carbs
10g
