Publisher Photo
Publisher Photo
This is a specialty holiday dessert as rich and smooth as cheesecake but with the twist of Eggnog!—Taste of Home Test Kitchen
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + chilling

Ingredients

  • 1-1/4 cups crushed chocolate wafers (about 30 wafers)
  • 3 tablespoons butter, melted
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 eggs
  • 1 cup eggnog
  • 1/4 teaspoon rum extract
  • TOPPING:
  • 1 cup heavy whipping cream
  • 2 tablespoons eggnog
  • 1 tablespoon confectioners' sugar
  • 1/4 teaspoon rum extract

Directions

In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8 minutes. Cool on a wire rack.
In a small bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed until combined. Beat in eggnog and extract. Pour into crust.
Bake at 325° for 45-55 minutes or until center is almost set. Cool on a wire rack. Refrigerate overnight.
In a small bowl, beat cream until soft peaks form. Add the eggnog, confectioners' sugar and extract; beat until stiff peaks form. Cut pie into slices; dollop with topping. Yield: 6-8 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Cheese Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p78

Nutritional Facts

1 slice: 442 calories, 32g fat (18g saturated fat), 158mg cholesterol, 264mg sodium, 34g carbohydrate (22g sugars, 1g fiber), 7g protein.

  • 1-1/4 cups crushed chocolate wafers (about 30 wafers)
  • 3 tablespoons butter, melted
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 eggs
  • 1 cup eggnog
  • 1/4 teaspoon rum extract
  • TOPPING:
  • 1 cup heavy whipping cream
  • 2 tablespoons eggnog
  • 1 tablespoon confectioners' sugar
  • 1/4 teaspoon rum extract
  1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8 minutes. Cool on a wire rack.
  2. In a small bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed until combined. Beat in eggnog and extract. Pour into crust.
  3. Bake at 325° for 45-55 minutes or until center is almost set. Cool on a wire rack. Refrigerate overnight.
  4. In a small bowl, beat cream until soft peaks form. Add the eggnog, confectioners' sugar and extract; beat until stiff peaks form. Cut pie into slices; dollop with topping. Yield: 6-8 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Cheese Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p78

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