RUM CHEESECAKE RECIPE RECIPES
EGGNOG CHEESECAKE III RECIPE | ALLRECIPES
This is a delicious cheesecake for eggnog lovers. The secret to a smooth cheesecake is to cream the cream cheese in a food processor for several minutes.
Provided by Bill Sinclair
Categories Cheesecake
Total Time 1 hours 25 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 1 9-inch cake
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
- Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
- Preheat oven to 425 degrees F (220 degrees C).
- In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
- Bake in preheated oven for 10 minutes.
- Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Nutrition Facts : Calories 277 calories, CarbohydrateContent 22 g, CholesterolContent 82.2 mg, FatContent 18.9 g, FiberContent 0.2 g, ProteinContent 5 g, SaturatedFatContent 11.4 g, SodiumContent 186.7 mg, SugarContent 16.8 g
RED VELVET POUND CAKE RECIPE: HOW TO MAKE IT
This delicious red velvet pound cake is the perfect combination of flavors. Make sure the cake has cooled before icing it; for extra crunch sprinkle some roasted pecans on top. —Robin Smith, Old Fort, North Carolina
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 40 minutes
Prep Time 30 minutes
Cook Time 01 hours 10 minutes
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely., For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.
Nutrition Facts : Calories 639 calories, FatContent 30g fat (14g saturated fat), CholesterolContent 123mg cholesterol, SodiumContent 281mg sodium, CarbohydrateContent 87g carbohydrate (67g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
More about "rum cheesecake recipe recipes"
EASY RASPBERRY CHEESECAKE RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 240 minutes
Calories 500 calories per serving
Line the base of a 20cm loose-bottomed round cake tin with greaseproof paper. Melt the butter in a saucepan and stir in the crushed biscuits. Stir until well coated in the butter. Tip the biscuit mixture into the base of the prepared tin and spread out. Pack the biscuit crumb into the base with a spoon and chill for 5 minutes.
Meanwhile, mix together the cream cheese, Greek yogurt, double cream, zest and juice of 1½ lemons and the caster sugar in a bowl. Fold in half the raspberries.
Remove the biscuit base from the fridge and spread the mixture over the top in an even layer. Return to the fridge and chill for at least 4 hours.
When ready to serve, remove the cheesecake from the fridge. Dip a knife in hot water and dry it before running around the inside of the tin. Unclip the tin and lift the cheesecake out. Remove the greaseproof paper and serve decorated with the remaining raspberries and dusted with icing sugar.
EGGNOG CHEESECAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Calories 275 calories per serving
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.
SPICED RUM CHRISTMAS PUDDING CHEESECAKE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 5
Total Time 2 hours 40 minutes
Calories 261kcals per serving
- Remove the cheesecake from the fridge 30 minutes before serving. Arrange the candied orange slices over the top however you like, serving any extra on the side. Pour over the drizzle and slice to serve.
EASY RASPBERRY CHEESECAKE RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 240 minutes
Calories 500 calories per serving
Line the base of a 20cm loose-bottomed round cake tin with greaseproof paper. Melt the butter in a saucepan and stir in the crushed biscuits. Stir until well coated in the butter. Tip the biscuit mixture into the base of the prepared tin and spread out. Pack the biscuit crumb into the base with a spoon and chill for 5 minutes.
Meanwhile, mix together the cream cheese, Greek yogurt, double cream, zest and juice of 1½ lemons and the caster sugar in a bowl. Fold in half the raspberries.
Remove the biscuit base from the fridge and spread the mixture over the top in an even layer. Return to the fridge and chill for at least 4 hours.
When ready to serve, remove the cheesecake from the fridge. Dip a knife in hot water and dry it before running around the inside of the tin. Unclip the tin and lift the cheesecake out. Remove the greaseproof paper and serve decorated with the remaining raspberries and dusted with icing sugar.
CHOCOLATE RUM CAKE RECIPE | ALLRECIPES
From allrecipes.com
EASY CROCK-POT QUESO DIP RECIPE - BROWN EYED BAKER
From browneyedbaker.com
PUMPKIN CHEESECAKE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
GOLDEN RUM CAKE RECIPE | ALLRECIPES
From allrecipes.com
CLASSIC HOT BUTTERED RUM COCKTAIL RECIPE
From thespruceeats.com
CHOCOLATE RUM CAKE RECIPE | ALLRECIPES
From allrecipes.com
65 BEST CHEESECAKE RECIPES | EASY CHEESECAKE RECIPE IDEAS ...
From foodnetwork.com
RECIPES - DELIA ONLINE
From deliaonline.com
COQUITO CHEESECAKE (COCONUT RUM CHEESECAKE) - SENSE ...
From senseandedibility.com
PUMPKIN CHEESECAKE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
