EEECK I just agreed to host Christmas Eve celebrations at my house. What was I thinking? Well, it actually makes sense. Being dairy farmers whose cows do not take the holiday off, it is just easier if the party comes to us. Instead of: chores, milking, drive, party, drive, chores, milking…which often results in crabby kids, crabby parents and annoyed cows (since we are often late). There will be more Falalala in our holiday.
With Thanksgiving about a week away, it is a good time to start making those holiday cooking plans. I never need an excuse to bake, but my baking goes in high gear this time of year. Thankfully, Organic Valley has a great website full of delicious, healthy and organic recipes. Organic Valley’s Holiday Food Guide
I have heard great things about Organic Valley’s eggnog. Since I am FINALLY not pregnant this year, I think I will indulge a bit.
Check out this fabulous recipe: Spice Eggnog Cheesecake with Gingersnap Crust
Flavors of eggnog, gingerbread and spices cheer on the season in this delicious cheesecake.
- 1 2⁄3 cups ground gingersnap cookies (8 ounces)
- 3 1⁄2 tablespoons Organic Valley Butter, melted
- 24 ounces Organic Valley Cream Cheese, softened (three 8-ounce packages)
- 1 cup sugar
- 2 tablespoons flour
- 1⁄2 whole nutmeg, freshly grated (or 3/4 teaspoon ground nutmeg)
- 1⁄8 teaspoon freshly ground cloves
- 5 Organic Valley large eggs
- 1 1⁄2 cups Organic Valley Eggnog
- 1⁄4 cup spiced rum or brandy (or 2 teaspoons rum extract)
- 1 teaspoon vanilla extract
1. Crust: Heat oven to 350 degrees F. Combine ground gingersnaps and melted butter. Reserve 1/4 cup of the mixture. Press the remaining mixture into the bottom and partially up the sides of a 9-inch spring form pan. Bake 10 minutes. Set crust aside to cool (but leave the oven on).
2. Filling: Use electric beaters at medium speed to cream cheese for 4 minutes, occasionally scraping down the sides of the bowl with a rubber spatula. Gradually beat in sugar and flour and continue beating 3 minutes, scraping sides occasionally. Grate 1/2 of a whole nutmeg over surface of batter, add cloves and blend the spices into the mixture. Beat in eggs one at a time. Beat in egg nog, spiced rum and vanilla.
3. To bake: Gently pour filling into crust. Bake until cheesecake is lightly browned and instant thermometer inserted in center reads 160 degrees, 60 to 70 minutes. Turn off oven, open the door halfway and leave cheesecake inside until the oven has cooled off, 20-30 minutes. Transfer cheesecake to a cooling rack and run a thin-bladed knife around and inside its outer edges. (This will help prevent a crack from forming on the surface.) Cool cheesecake to room temperature. Sprinkle reserved gingersnaps over the cake. Chill cheesecake thoroughly before serving.
Copyright by Terese Allen
Leave a comment with your favorite recipe for the holiday season. I am always looking to try something new.