A Christmas Cheesecake recipe for my buffet table?!
Answers: or a site with an awsome one ..,festive of course.
Pumpkin-Eggnog Cheesecake
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Good Housekeeping Reader Anne Frederick says pumpkin has always been a favorite with her family around holiday time -- eggnog too. So one year she decided to try them together in this cheesecake. Her family liked it so much, she has been baking it ever since!
INGREDIENTS
20 gingersnaps
1/2 cup(s) walnuts
Sugar
2 tablespoon(s) (1/4 stick) margarine or butter, melted
4 large eggs
1 can(s) (16 ounces) solid-pack pumpkin (not pumpkin-pie mix)
2 package(s) (8 ounces each) cream cheese, softened
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground allspice
1/2 teaspoon(s) ground ginger
1/8 teaspoon(s) ground cloves
Ground nutmeg
1 cup(s) prepared eggnog
1 tablespoon(s) cornstarch
Walnuts for garnish
DIRECTIONS
1. Preheat oven to 350 degrees F. Spray 9- by 3-inch springform pan with nonstick cooking spray.
2. In food processor with knife blade attached, blend gingersnaps, walnuts, and 1/4 cup sugar until finely ground; stir in margarine or butter. Press mixture onto bottom and 2 1/2 inches up side of springform pan; set aside.
3. In small bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in 3/4 cup sugar until soft peaks form; set aside.
4. In large bowl, with same beaters and with mixer at medium speed, beat egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended. Fold egg-white mixture into cream-cheese mixture; pour into springform pan. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake comes out clean. Cool cheesecake in pan on wire rack.
5. In small saucepan, mix eggnog, cornstarch, and 1/8 teaspoon nutmeg. Over medium heat, heat to boiling. Reduce heat to low; simmer 1 minute or until mixture thickens. Let stand 10 minutes to cool slightly. Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. Garnish with walnuts. Refrigerate cheesecake at least 4 hours or until well chilled.
Or
Pumpkin-Swirl Cheesecake
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
INGREDIENTS conv. chart U.S. Metric
8 cinnamon graham crackers (each 5 by 2 1/2 inches), or 1 cup graham-cracker crumbs (per recipe)
2 tablespoon(s) (1/4 stick) margarine or butter
3 package(s) (8 ounces each) cream cheese, softened
1 cup(s) sugar
1/3 cup(s) brandy
2 teaspoon(s) vanilla extract
4 large eggs
1 can(s) (16 ounces) solid-pack pumpkin (not pumpkin-pie mix)
2 tablespoon(s) cornstarch
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground allspice
1/2 teaspoon(s) salt
1 container(s) (8 ounces) sour cream
DIRECTIONS
1. In food processor with knife blade attached or in blender at medium speed, blend graham crackers until fine crumbs form.
2. Preheat oven to 325 degrees F. In 9- by 3-inch springform pan, with fork, stir graham-cracker crumbs and melted margarine or butter until moistened. With hand, press mixture onto bottom of pan. Bake crust 10 minutes. Cool completely in pan on wire rack.
3. Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar. With mixer at low speed, beat in brandy, vanilla extract, and eggs just until blended, scraping bowl often with rubber spatula.
4. In medium bowl, mix pumpkin, cornstarch, cinnamon, allspice, and salt. Stir half of cream-cheese mixture into pumpkin mixture until blended. Stir sour cream into remaining cream-cheese mixture.
5. Reserve 1/2 cup pumpkin mixture. Pour remaining pumpkin mixture onto graham-cracker crust. Carefully pour cream-cheese mixture on top of pumpkin layer. Spoon dollops of reserved pumpkin mixture onto cream-cheese layer. With knife, cut and twist through cream-cheese layer to obtain swirl effect.
6. Bake cheesecake 1 hour. Turn off oven; let cheesecake remain in oven 1 hour longer. Remove cheesecake from oven. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool completely in pan on wire rack. Cover and refrigerate cheesecake at least 6 hours or overnight until well chilled. Remove side of pan to serve.
For More Than 40 Other Cheesecake Recipes:
http://www.goodhousekeeping.com/search/f...
PEPPERMINT TWIST CHEESECAKE: serves 10
Ingredients:
CRUST
1 9-ounce box chocolate wafer cookies
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
FILLING
2 pounds cream cheese, room temperature
1 cup sugar
4 large eggs
1/4 cup half and half
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1/3 cup 1-inch-diameter hard red-and-white-striped peppermint candies, crushed
TOPPING
1 1/2 cups sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Additional peppermint candies
Preparation
FOR CRUST:
Wrap outside of 9-inch-diameter springform pan with aluminum foil. Finely grind cookies with sugar in processor. Add butter, process to blend. Press mixture onto bottom and up sides of prepared pan. Refrigerate crust while preparing filling.
FOR FILLING:
Preheat oven to 350°F. Beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating until blended after each addition. Beat in half and half, then vanilla and peppermint extracts. Stir in crushed peppermint candies. Pour filling into crust.
Bake cheesecake until filling is set in center and edges are puffed, about 50 minutes. Transfer to rack and cool 10 minutes. Maintain oven temperature.
FOR TOPPING:
Stir sour cream, sugar and extracts in small bowl to blend. Pour mixture over hot cheesecake , covering completely. Return cheesecake to oven and bake until top begins to set, about 8 minutes. Transfer to rack; cool completely. Cover and refrigerate overnight. (Can be made 1 day ahead. Keep refrigerated.)
Using small knife, cut around sides of pan to loosen cake. Remove pan sides. Garnish cake with peppermint candies.
