4/5
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Ingredients
- Crust:
- Holiday Eggnog Cheesecake
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- My Holiday Eggnog Cheesecake
- ¾ cup ground blanched almonds
- ¼ cup ground hazelnuts
- ¼ cup granula Splenda
- ½ stick of melted butter
- 1 tsp. ground cinnamon
- 1 tbsp. Special Rum
- to 375 10 in to bottom of springform pan. Bake 375 for 10 min. Let cool.
- to to Dana Carpenter’s shortbread cookies and just enough butter to hold together to make bottom.
- Filling:
- 3 8 8 oz. packages of cream cheese, room temperature
- ½ cup granula Splenda
- Slightly less than ½ cup Davinci SF Eggnog Syrup
- 1 1 + 1 tsp. Special Rum
- ¼ tsp. Blackberry Brandy (or regular Brandy)
- ½ tsp. ground nutmeg
- Dash of ground cinnamon
- ½ tsp. vanilla extract
- 3 tbsp. sour cream
- 3 eggs, room temperature
- Put the cream cheese in a bowl and mix til smooth. Then add items and mix after each addition. Put the beater on slowest speed when adding the eggs. Add them one at a time and mix as little as possible.
- 350 20 325 25 1 4 to in the oven. Bake cheesecake at 350 for 20 minutes then 325 for 25 minutes. Turn off oven and leave inside for 1 hour with door open 4 inches. Move to rack and cool on counter till completely cool. Then refrigerate
Preparation
Step 1
same