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Eggnog Cheesecake Recipe
Eggnog Cheesecake Recipe photo by Taste of Home

Eggnog Cheesecake Recipe

Read Reviews (13)
4.85 13
Publisher Photo
Extra eggnog? This luscious and easy eggnog cheesecake from Kristen Grula of Hazleton, Pennsylvania makes good use of any leftover 'nog.
TOTAL TIME: Prep: 15 min. Bake: 45 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + chilling
MAKES: 12-16 servings

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 King Arthur Unbleached All-Purpose Flour
  • 2 eggs, lightly beaten
  • 3/4 cup eggnog
  • 1/2 teaspoon rum extract
  • Dash ground nutmeg

Directions

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. 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.
  3. 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.
  4. 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 to larger pan.
  5. 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.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Cheesecake in Taste of Home

Reviews for Eggnog Cheesecake(13)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 1, 2014

This recipe is so good! I made it on Thanksgiving for my family. They loved it so much they requested it again for Christmas! I did not use a water bath or double thickness of foil. I baked it a 350 for 15 minutes and then turned the oven down to 215 and finished baking for an hour and a half (until is was set). It turned out beautiful!

MY REVIEW
Reviewed Dec. 24, 2013

This was an awesome Christmas recipe! It tastes great, I like how it doesn't have such a strong eggnog taste, because I am not to crazy for eggnog even though I will drink it around Christmas time. It looks so beautiful when you pop it out, I've never used my springform pans before, and they make a sharp look. I wish I had a nice garnish for it though. It reminds me of when I make flan because even though I was told only an hour, I still bake it for a solid 30 minutes longer than the recipes call for. Great for the Holidays! :)

MY REVIEW
Reviewed Apr. 30, 2013

Excellent recipe! I had to cook it longer than the recipe called for (about 20 ~ 30 minutes longer) but it was well worth the work and the wait! Absolutely loved it!!

MY REVIEW
Reviewed Nov. 23, 2012

So creamy and delicious! Everyone loved it even those who aren't real fans of eggnog...has a light chai taste.

MY REVIEW
Reviewed Dec. 26, 2010

My husband LOVES cheesecake and LOVES eggnog; when I found this recipe I thought it would be a nice surprise for Christmas so I made it for him and it is his ALL TIME FAVORITE cheesecake. He is requesting this to be a new Christmas tradition. The only problem I had is the crust sticking to the bottom when you cut it, but that isn't a big deal. And I too had to bake it a little longer than called for but again... for this tasty treat it was well worth all the time and effort and especially to see the smile on my husbands face when he tasted it! Thank you Taste of Home!

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