Eggnog Cheesecake

Total Time

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

Makes

16 servings

Updated: Jun. 30, 2023
I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. —Kristen Grula, Hazleton, Pennsylvania

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 large eggs, room temperature, lightly beaten
  • 3/4 cup eggnog
  • 1/2 teaspoon rum extract
  • Dash ground nutmeg
  • Optional: Whipped cream and additional 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 springform pan in a larger baking pan; add 1 in. hot water to larger pan.
  5. Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen side from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.
Eggnog
This recipe was tested with commercially prepared eggnog.

Nutrition Facts

1 slice: 275 calories, 19g fat (11g saturated fat), 79mg cholesterol, 195mg sodium, 24g carbohydrate (18g sugars, 0 fiber), 5g protein.