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Eggnog Cheesecake
Extra eggnog? This luscious and easy eggnog cheesecake from Kristen Grula of Hazleton, Pennsylvania makes good use of any leftover 'nog.
12-16 Servings
Prep: 15 min. Bake: 45 min. + chilling
Ingredients
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces
each
) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 eggs, lightly beaten
3/4 cup eggnog
1/2 teaspoon rum extract
Dash ground nutmeg
Directions
Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan.
In a small bowl, combine the cracker crumbs, sugar and butter. Press
onto the bottom of pan. Place on a baking sheet. Bake at 325°
for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and flour until smooth.
Add eggs; beat on low speed just until combined. Gradually stir in
the eggnog, extract and nutmeg. Pour filling over crust.
Place in a large baking pan; add 1 in. of hot water to larger pan.
Place springform pan in a large baking pan; add 1 in. of hot water
© Taste of Home 2011
2 of 2
Eggnog Cheesecake
(continued)
Directions (continued)
to larger pan.
Bake at 325° for 45-50 minutes or until center is just set and
top appears dull. Remove springform pan from water bath. Cool on a
wire rack for 10 minutes. Carefully run a knife around edge of pan
to loosen; cool 1 hour longer. Refrigerate overnight.
Yield: 12-16 servings.
© Taste of Home 2011