Thursday, December 30, 2010

Eggnog Cheesecake

I made this for Christmas again this year and made the cardinal mistake of opening the pan too early. Huge crack right down the middle, yep! And the sides fell, too. Nonetheless, this is probably one of the best cheesecakes I have ever made. Just don't open the springform pan until it is completely cool.

I have adjusted the spices a bit from the original and upped the cooking time so that it is not a soggy mess. Other than that, squirt on some whipped cream and enjoy!

Eggnog Cheesecake

1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
1/2t. nutmeg
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
1 cup eggnog
2 eggs
2 tablespoons rum (I used Captain Morgan spiced rum or you can use 2t. rum flavoring)
1 teaspoon ground nutmeg

1. Preheat oven to 325 degrees F (165 degrees C).

2. In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar, nutmeg and butter. Press into the bottom of a 9 inch spring form pan.

3. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.

4. Preheat oven to 425 degrees F (220 degrees C).

5. In a food processor or mixer combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.

6. Bake in preheated oven for 10 minutes.

7. Reduce heat to 250 and bake for 55 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim with a knife (DO NOT open the pan up). Let cake cool completely before removing the rim.

Tuesday, December 7, 2010

Irish Cream Brownies

I have not blogged in a very very long time. Working full time with a toddler does not allow for kitchen experiments on a regular basis. Now that Christmas is almost here (3 weeks!) I am in full on baking mode and had to post what I have made.

These brownies are from the lovely Paula Deen in her usual rich, buttery, fudgy style. I might have overbaked them a bit but once I partially froze them, they were very easy to cut into 36 small squares. I have added more cocoa and will definitely up the irish cream amount next time as well.

Irish Cream Brownies
Cooking with Paula Deen, Christmas 2006
1 cup (2 sticks) butter
4 (1-ounce) squares unsweetened chocolate (I used 2/3c. chocolate chips)
2 1/3 cups sugar, divided
5 large eggs, divided
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 (8-ounce) packages cream cheese, softened
3 tablespoons Baileys Irish Cream liqueur
2 T. cocoa

In a medium saucepan, combine butter and chocolate. Cook over low heat until melted, stirring frequently. Set aside to cool.
Preheat oven to 350°F. Line a 13x9x2-inch baking pan with aluminum foil and coat lightly with Pam no-stick cooking spray.
In a medium bowl, beat 2 cups sugar and 4 eggs with an electric mixer until fluffy (about 4 minutes). Gradually add flour and salt. Stir in melted chocolate mixture. Add cocoa.
In a medium bowl, combine cream cheese and 1/3 cup sugar. Beat with an electric mixer until creamy. Beat in 1 egg and liqueur.
Pour half of chocolate mixture into prepared pan. Spread cream cheese mixture over chocolate mixture. Spread remaining chocolate mixture over cream cheese layer. Run a knife through layers to swirl cream cheese, if desired. Bake for 45 minutes. Let cool completely before cutting. (Or partially freeze).