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Eggnog Cheesecake

 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 ServingsPrep: 15 min. Bake: 45 min. + chilling


  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • 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


  • 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

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.