RECIPE FOR EGGNOG CHEESECAKE RECIPES

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BEST EGGNOG NO-BAKE CHEESECAKE RECIPE - HOW TO MAKE EGGNOG ...



Best Eggnog No-Bake Cheesecake Recipe - How to Make Eggnog ... image

Need an easy holiday cheesecake? This Eggnog No-Bake Cheesecake from Delish.com is the best.

Provided by DELISH.COM

Categories     Christmas    dessert

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 6

1 1/2 c. heavy cream
12 oz. cream cheese, softened
1/2 c. sugar
1/3 c. eggnog
2 tsp. ground nutmeg
1 graham cracker pie crust, homemade or store-bought

Steps:

  • In the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Add cream cheese and beat until completely smooth. Fold in sugar, eggnog, and nutmeg. Pour mixture into prepared pie crust, smoothing over top with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 4 hours.

EGGNOG CHEESECAKE COOKIE BITES RECIPE - PILLSBURY.COM



Eggnog Cheesecake Cookie Bites Recipe - Pillsbury.com image

We have a hard time choosing between cheesecake and cookies (and we'd bet you do, too), so we solved the problem by combining both treats into one festive and delicious cookie bite! Pillsbury™ Ready to Bake!™ sugar cookies are baked and stuffed with a creamy eggnog-flavored filling so you get the best of both worlds in every bite.

Provided by Pillsbury Kitchens

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Yield 24

Number Of Ingredients 7

1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
1 package (8 oz) cream cheese, softened
1 tablespoon butter, softened
1 1/4 cups powdered sugar
3 tablespoons heavy whipping cream
1/2 teaspoon rum extract
3/4 teaspoon ground nutmeg

Steps:

  • Heat oven to 350°F. Generously spray 24 miniature muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.
  • Bake 15 to 18 minutes or until golden brown. With back of round metal measuring teaspoon, make a 1 1/4-inch-wide indentation in each cookie cup. Cool completely in pan about 30 minutes. Carefully, run knife or metal spatula around edges of cookie cups to loosen. Remove from pan to serving plate.
  • In large bowl, beat cream cheese, butter, powdered sugar, whipping cream, rum extract and 1/2 teaspoon of the nutmeg with electric mixer on medium speed 1 to 2 minutes or until smooth and creamy.
  • Pipe or spoon cream cheese mixture into center of each cup. Sprinkle cups with remaining 1/4 teaspoon nutmeg. Store in covered airtight container in refrigerator up to 4 days.

Nutrition Facts : Calories 150 , CarbohydrateContent 18 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 80 mg, SugarContent 13 g, TransFatContent 0 g

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