"This recipe is for Nutella lovers and chocolate lovers alike. This is VERY rich, so cut into small slices."

                                                             4 h 10 m8 servings627 cals

     

    Ingredients

✔2 (8 ounce) packages cream cheese, room temperature
✔1/2 cup white sugar
✔1 (13 ounce) jar chocolate-hazelnut spread, such as Nutella
✔1/4 teaspoon vanilla extract
✔1 (9 inch) prepared graham cracker crust

     Directions

In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

*here are some photos for you and more ideas as well 😊 and please i would love to see you on facebook ortwitter.

You can really taste the eggnog in this lovely, rich, moist cake. No eggnog? No problem. You can make enough for the recipe in a jiffy. Nothing says Southern hospitality like this impressive cake. If you like, set aside and tint 1/4 cup of the frosting to your desired shade for decorating the top."

                                                                                                                                          3 h 40 m12 servings594 cals



Ingredients

   Cake:

✔1/2 cup butter, room temperature
✔1 1/4 cups white sugar
✔3 eggs, room temperature
✔1 teaspoon vanilla extract
✔1/4 teaspoon finely grated lemon peel
✔2 cups all-purpose flour
✔2 teaspoons baking powder
✔1 teaspoon salt
✔1 cup prepared eggnog (or see notes for recipe)

   Frosting:

✔1/4 cup all-purpose flour
✔1/4 teaspoon salt
✔1 1/2 cups prepared eggnog (or see notes for recipe)
✔1 cup butter, room temperature
✔1 1/2 cups white sugar
✔1 1/2 teaspoons vanilla extract
✔1/4 teaspoon rum-flavored extract
✔1/8 teaspoon finely grated lemon peel
✔1/2 cup finely chopped toasted pecans (optional)

Directions

(1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
(2) Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.
(3) Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
(4) Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
(5) To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.
(6) Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
(7) Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.
(8) Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.

*Here are some photos for you and more ideas as well 😊

• 
• 
• 
• 
• 
• 
• 
• 

"A simple easy-to-make cheesecake served with a yummy Pecan Caramel Sauce. It's perfect for holiday get-togethers."

                                                                                                                                                      6 h12 servings550 cals

Ingredients

  ✔ 1/4 cup butter, melted  

✔ 1 1/4 cups vanilla wafer crumbs  

✔ 1/4 cup white sugar  

✔ 3 (8 ounce) packages cream cheese, softened  

✔ 1 (14 ounce) can sweetened condensed milk  

✔ 3 eggs  ✔ 1/4 cup dark rum  

✔ 1 teaspoon vanilla extract 

 ✔ 1/2 teaspoon ground nutmeg  

✔ 1 tablespoon cornstarch  

✔ 1 cup water  

✔ 2 tablespoons butter, melted  

✔ 1/3 cup packed light brown sugar  

✔ 2 tablespoons dark rum  

✔ 1/2 cup chopped pecans

Directions

(1)  Preheat oven to 300 degrees F (150 degrees C).
(2)  In a large bowl, combine 1/4 cup butter, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan.
(3)  In a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Mix in the eggs. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.
(4)  Bake in preheated oven for 40 to 50 minutes, or until center of cake springs back when lightly touched. Allow to cool, then chill.
(5)  To Make The Pecan Caramel Sauce: In a small bowl, dissolve the cornstarch in 1 cup of water. In a medium saucepan, melt 2 tablespoons butter. Stir in brown sugar and the cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat, and add 2 tablespoons dark rum. Allow to cool. Just before serving, stir the pecans into the sauce.
 (6) Remove the sides of the springform pan from the cooled cheesecake. Serve with the Pecan Caramel Sauce.

"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."

                                                                                                                        1 h 25 m16 servings277 cals

Ingredients

✔ 1 cup graham cracker crumbs
✔ 2 tablespoons white sugar
✔ 3 tablespoons melted butter
✔ 3 (8 ounce) packages cream cheese, softened
✔ 1 cup white sugar
✔ 3 tablespoons all-purpose flour
✔ 3/4 cup eggnog
✔ 2 eggs
✔ 2 tablespoons rum
✔ 1 pinch ground nutmeg

Directions

1. (1)  Preheat oven to 325 degrees F (165 degrees C).
2. (2)  In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
3. (3)  Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
4. (4)  Preheat oven to 425 degrees F (220 degrees C).
5. (5)  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.
6. (6)  Bake in preheated oven for 10 minutes.
7. (7)  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.
8. 
   

here are some photos for you and more ideas as well 😊

• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
•