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Gingerbread Milkshakes

You're now able to drink your favorite holiday cookie!

Course Desserts

Ingredients

• ⅓ cup molasses
• ⅔ cup dark brown sugar
• ¼ cup butter
• ½ teaspoon ground ginger
• ½ teaspoon allspice
• ½ teaspoon cinnamon
• 2 tablespoons water
• 1½ cups Miceli's Ricotta Cheese
• 5 cups vanilla ice cream
• ½ cup caramel
• 3 ginger snaps crushed

Instructions

• Add the molasses, sugar, butter, ginger, allspice, cinnamon, and water to a pan over medium-low heat.
• Let them cook for about 5 minutes, and then let the mixture cool completely.
• Add the ricotta, ice cream, caramel, and ½ cup of the molasses mixture to a blender, and then puree them.
• Divide the remaining molasses mixture between 3 glasses, and then add the ginger snaps and ricotta mixture.

Notes

The ginger snaps can be crushed using a plastic bag or food processor. Customize your drink design by dipping the rims into the molasses mixture or drizzling it over them! 

The post Gingerbread Milkshakes appeared first on Miceli Dairy Products.

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Eggnog Cheesecake

We've made a lot of cheesecakes, but none have been this festive!

Course Desserts, Seasonal

Ingredients

• 1 teaspoon butter
• 2¼ cups graham cracker crumbs
• ½ cup butter melted
• 3 tablespoons sugar
• 1 cup Miceli's Ricotta Cheese
• 16 ounces cream cheese
• 3 tablespoons flour
• 1 teaspoon nutmeg
• 4 eggs
• 1 cup eggnog
• 1¼ cups sugar
• 4 cups powdered sugar
• ½ cup butter softened
• 6 tablespoons eggnog
• 3 tablespoons sprinkles

Instructions

• Preheat your oven to 350℉, and grease a 9-inch springform pan with the teaspoon of butter.
• Combine the crumbs, melted butter, and the 3 tablespoons of sugar, add the mixture to the pan, and then add the pan to a baking sheet.
• Let it bake for about 10 minutes, and then wrap the pan in foil.
• Preheat your oven to 325℉.
• Beat together the ricotta, cream cheese, flour, nutmeg, eggs, the cup of eggnog, and remaining sugar, and then add the mixture to the pan.
• Fill a roasting pan with 2 inches of hot water, add the springform pan, and then let it bake for about 1 hour and 15 minutes.
• Turn the oven off, crack the door, and then let it sit for about 1 hour.
• Remove it from the oven, let it cool completely, and then refrigerate it for about 5 hours.
• Beat together the powdered sugar, softened butter, and remaining eggnog, add the mixture to the cheesecake, and then add the sprinkles.

Notes

The foil keeps water from entering the springform pan! It should remain on the outside, not covering the cheesecake.

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