Raspberry-Topped Eggnog Cheesecake

Name: Raspberry-Topped Eggnog Cheesecake
Prep time: 8 h 35 min
Cook time: 8 h 35 min
Total time: 8 h 35 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters butter or margarine, melted; 2 teaspoons cornstarch; 680 grams packages each) cream cheese, softened; 118 milliliters eggnog; 3 eggs; 0 teaspoons ground nutmeg; 355 milliliters fresh raspberries; 283 grams package frozen raspberries in syrup, thawed, undrained; 1 teaspoons rum extract; 296 milliliters crushed shortbread cookies (21 cookies); 237 milliliters sugar; 2 Tbsps sugar

One serving contains 304 calories, 4g of protein, and 19g of fat. This recipe serves 16. This recipe covers 4% of your daily requirements of vitamins and minerals. Christmas will be even more special with this recipe. If you have sugar, rum extract, cornstarch, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 8 hours and 35 minutes.

Instructions

Heat oven to 350F. In small bowl, mix crushed cookies and butter. In ungreased 9-inch springform pan, press cookie mixture over bottom. Wrap foil around outside of pan to prevent drips.

Ingredients you will need

Butter

Wrap

Equipment you will use

Springform Pan

Bowl

Aluminum Foil

Oven

Bake crust about 10 minutes or until set.

Ingredients you will need

Crust

Equipment you will use

Oven

Reduce oven temperature to 325F. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Gradually beat in 1 cup sugar until well blended. Beat in eggs, one at a time, on low speed until combined. Beat in eggnog, rum extract and nutmeg just until blended (do not overmix).

Ingredients you will need

Cream Cheese

Rum Extract

Eggnog

Nutmeg

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Oven

Pour over crust.

Ingredients you will need

Crust

Bake 50 to 60 minutes or until set but center still jiggles slightly when moved. Cool 15 minutes; run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 1 hour. Refrigerate at least 6 hours or overnight.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

In food processor, place raspberries. Cover; process until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix pureed raspberries, 2 tablespoons sugar and the cornstarch.

Ingredients you will need

Raspberries

Corn Starch

Seeds

Sugar

Equipment you will use

Food Processor

Sauce Pan

Heat to boiling over medium heat, stirring constantly. Refrigerate sauce 30 minutes to cool. Stir fresh raspberries into sauce. Before cutting cheesecake, carefully remove side of pan.

Ingredients you will need

Raspberries

Sauce

Equipment you will use

Frying Pan

Serve sauce over wedges of cheesecake. Store cheesecake covered in refrigerator.

Ingredients you will need

Sauce