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Egg Nog Cheesecake Parfaits with Cold Hot Fudge

A mashup of holiday flavors so incredibly delicious and easy to prepare!

Eggnog Cheesecake Parfaits with Cold Hot Fudge
This recipe features Guida's egg nog, heavy cream, and whole milk.

This holiday dessert features one of the season’s favorite flavors: egg nog. Guida’s egg nog is one of my favorites, and not just because it tastes so creamy and delicious. I love knowing that the Guida’s products I find at area grocers come from family farms and supports farmers right in our region, many of whom have been running their family business for generations. Diane Morin is one of those farmers. She, along with her family run Fairholm Farm in Woodstock, CT. Their farm has been in her family for over 100 years, and they milk a herd or more than 400 cows. Diane shared a family recipe for hot fudge sauce that I’m excited to showcase in this easy, make-ahead, no-bake, gluten-free holiday dessert using Guida’s milk, cream, and egg nog. If you’ve never had cold “hot” fudge, you’re in for a serious treat, sure to become a new family favorite!

Prep time: 30 minutes

Cook time: 20 minutes

Equipment: double boiler; dry and wet measuring cups; measuring spoons; whisk; heatproof spatula; standing mixer with whisk attachment or large mixing bowl and hand mixer; spatula; spoons; resealable plastic bag or pastry bag with tip (optional)

Hot Fudge Sauce Ingredients:

1, 4-ounce bar unsweetened chocolate

4 tablespoons butter 4 teaspoons vanilla extract 1, 14-ounce can sweetened condensed milk

1½ cups sugar

Eggnog Cheesecake Filling Ingredients:

3, 8-ounce packages cream cheese, room temperature

½ cup confectioner’s sugar

1 teaspoon vanilla extract

½ teaspoon cinnamon

½ teaspoon nutmeg

Whipped Cream Ingredients:

2 teaspoons granulated sugar



Cinnamon Sticks

1. First prepare the hot fudge sauce. Melt the chocolate and butter in a double boiler over low heat. Add the vanilla extract, condensed milk, sugar, and whole milk, mixing well to combine. Cook, stirring frequently, over medium-low heat until thickened, approximately 10 minutes. Pour into a vessel to cool and set aside (makes about 2 cups).

ILOC tip: since the “hot” fudge will be served cold, make the sauce up to one week in advance and store in an airtight container in the refrigerator.

2. To prepare the egg nog cheesecake filling, beat the softened cream cheese and confectioner’s sugar for one minute. Add the vanilla, cinnamon, and nutmeg, mixing well to combine. Carefully pour in the egg nog in a slow and steady stream as you continue to beat the cream cheese mixture. Taste the filling; add additional cinnamon and nutmeg if you desire a stronger egg nog flavor. Set aside in the refrigerator (makes approximately 4 cups).

3. To prepare the whipped cream, beat the heavy cream until soft peaks form. Sprinkle in the granulated sugar and continue beating for another 30 seconds or so until just firm. Set aside.

ILOC tip: chill the bowl in the freezer for 10-15 minutes before whipping the cream in it. This will speed up the process and yield better volume. It's all about technique, not torture!

4. To assemble the parfaits, gather (8) juice glasses or small clear cups. Spoon or pipe alternating layers of the cheesecake filling and cold “hot” fudge for a total of five layers (three cheesecake and two fudge) in each glass. Top with a dollop of whipped cream. Garnish with ground cinnamon and cinnamon sticks.

5. Serve immediately or store in the refrigerator for up to one day.

Makes 8 servings.

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