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Old 12-18-2004, 10:20 AM   #1
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Holiday Eggnog Cheesecake

Except for the crust and the sugar free Davinci syrup, this is my converted Eggnog Cheesecake recipe. After many attempts, I think I have it about perfect. DH rated it an 11. Best one I've made to date. Going to make another for next weekend's festivities.

My Holiday Eggnog Cheesecake

Crust:
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

Mix all, press in to bottom of springform pan. Bake 375 for 10 min. Let cool.

*Also, substitute Dana Carpenter’s shortbread cookies and just enough butter to hold together to make bottom.

Filling:
3 – 8 oz. packages of cream cheese, room temperature
½ cup granula Splenda
Slightly less than ½ cup Davinci SF Eggnog Syrup
1 Tbsp. + 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.

Pour into cooled crust. Put water bath 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.
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Old 12-18-2004, 10:43 AM   #2
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Sounds great. Is Special Rum a brand name like Bacardi or is it a flavor like Bacardi coconut rum?
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Old 12-18-2004, 11:17 AM   #3
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Since I didn't know how other runs would turn out, the rum I used was Imported Gold Appleton Special Jamaica Rum. I didn't know how other rums such as regular rum or dark rum would turn out.

I'm sure it would be fine, but this is the one that I used.
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Old 12-18-2004, 03:43 PM   #4
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I would love to make this cheesecake, but I am hording my Devinci's Eggnog Syrup. When I can find more, I am going to make this the first thing, sounds yummy!!!
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Old 12-18-2004, 04:47 PM   #5
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This will be my New years Day dessert for company! I had been thinking about this, but wasn't really sure how to do it! This one looks great!
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Old 12-18-2004, 05:42 PM   #6
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Well, another may have for Christmas dinner. Boy, now I am so confused. Want them all, but don't want them around any longer than I have to have them.
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Old 12-19-2004, 11:02 AM   #7
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Took this eggnog cheesecake to a holiday party - I blinked and it was gone! No one knew it was LC and everyone kept saying OMG tastes exactly like eggnog.

If you make this and have it left over, just slice, wrap in wax paper then tin foil and freeze for up to 2 months. It defrosts easily and any frozen cheesecake is handy for guests or just anytime you are in the mood. Some of the other desserts you just have to eat or ditch this one is great to save.
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Old 10-21-2010, 09:21 PM   #8
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I had been planning on making my dear dad (who LOVES eggnog!) an eggnog cheesecake for the holidays and found this one tonight! I'm assuming the misprints in the recipe amounts are 1's where the capital A's are? Was just so thrilled to find this! Thanks for any input into deciphering the code!
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Old 10-22-2010, 05:49 AM   #9
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this sounds so good , but it is a much later item for me.... thank you
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Old 10-22-2010, 05:54 AM   #10
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Bumping to try for Christmas!
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Old 10-22-2010, 06:12 AM   #11
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Don't understand what happened to fonts for measurements.

Holiday Eggnog Cheesecake

3 - 8 oz. pkg cream cheese, room temperature
1/2 cup splenda
1/2 cup Davinci's Eggnog syrup
1 Tbsp Rum
1/4 tsp blackberry brandy
1/2 tsp ground nutmeg and dash of cinnamon
3 eggs, room temperature
1/2 tsp vanilla extract
3 Tbsp sour cream

Crust
3/4 cup ground almonds
1/4 cup ground hazelnuts
1/4 cup vanilla whey protein
1/4 cup Splenda
1/2 stick melted butter
1 tsp cinnamon
1 Tbsp dark rum

Make the crust first:

Mix together all dry crust ingredients and blend with a fork then add the rum and melted butter. Press into a pie pan and bake 375 for 8 minutes. Set aside to cool.

For the Filling:

Beat cream cheese, splenda, davinci's, rum, nutmeg, and vanilla until very well blended. Then add the eggs 1 at a time and beat very slowly and as little as possible. Stir in the sour cream.
Pour into the cooled crust. Bake at 350 for 20 minutes then reduce heat to 325 for 25 minutes. Turn off the oven and let remain until cool.
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Old 10-22-2010, 10:09 AM   #12
Why wait, just do it NOW!
 
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You know, I'm thinking this recipe would be great to make in as mini muffins and have for a quick breakfast or snack!

YUMMY!!
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Old 10-22-2010, 12:55 PM   #13
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DAVIAN!!

Hope you'll hang out here more - I've missed you!

Last edited by Charski; 10-22-2010 at 12:57 PM..
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Old 10-22-2010, 01:08 PM   #14
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Sounds delish!!!!!
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Old 10-22-2010, 01:33 PM   #15
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Quote:
Originally Posted by Charski View Post
DAVIAN!!

Hope you'll hang out here more - I've missed you!
Oh my word Charski! So great to see you. Life has had me sooo busy. Today my son, Brogan, turns 2! I've never had a health issue in my life and I developed a kidney stone - no big deal right??? - wrong....it's not over yet and my surgery started Feb. 2010 and I have a 7th scheduled Jan. 2011. One positive side effect is that I went from 155 prebaby to 190 at 9 mos. to 155 post baby and now 128 post kidney stone mass......stayed this weight for about 6 months now. I stopped working 2 1/2 years ago and not that it has to be but LC baking was pretty expensive. I still cook a lot LC (some to die for recipes on this board) but I sort of stopped the baking because of all the special ingredients. Of course now I have things like a 4 lb can of vital wheat gluten and soy grits (don't even know why)..... I'll try to make an appearance more often.
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Old 10-24-2010, 07:07 PM   #16
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I would to make this... but I dont have any eggnog divincis.... guess that kinda rules it out right? or can I do anything else to help it?
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