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Kim's Eggnog Cheesecake

Kim's Eggnog Cheesecake

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BRIMAT143

This is a wonderful cheesecake. The eggnog doesn't overpower the cheesecake and the cheesecake doesn't overpower the eggnog. The result is sinfully smooth and delicious!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Lightly grease a 9-inch springform pan. Combine the graham cracker crumbs, 3 tablespoons white sugar, and butter in a bowl and mix until evenly moistened; press into the bottom of the prepared pan.
  2. Cream together the cream cheese and 1 cup sugar using an electric mixer. Add the flour and beat until smooth. Mix in the eggs with the mixer switched to low. Pour in the eggnog and vanilla; continue beating until just blended. Stop the mixer and scrape the bottom of the bowl occasionally. Pour the mixture over the crust.
  3. Fill a shallow dish with some hot water and place on bottom rack of the oven. Put cheesecake on the middle rack of the oven. Turn oven heat to 200 degrees F (95 degrees C). Do not preheat oven.
  4. Bake the cheesecake until the center is set, about 3 hours 15 minutes. Turn oven off. Allow cheesecake to cool in the oven, about 3 hours. Chill in refrigerator overnight.
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Reviews

Strykewulf
42
1/5/2008

I made this Cheesecake today just because and WOW, Phenomenal Cheesecake, I bumped up the recipe to 15 servings because I was using a 10" Springform instead of a 9", I reduced the butter in the crust to 3T, and added a little of the eggnog to the crust mixture. I also added about 3T of Southern Comfort to the recipe as my family loves Eggnog and SoCo. I baked it at 275, for 2:45, and cooled it in the oven for about 2:30, and then stuck it in the fridge. DELICIOUS, I'll be making it again SOON.

I LOVE to bake
26
12/9/2007

Excellent cheesecake, prbably one of he best recipes I tried...and I bake A LOT of chessecakes.... but baking for 3.25 hours at 200 didn't cause it to set enough...I had to bake it for another hour for a total of 4.25 hours. It was so creamy and smooth it justed melted in you mouth!

DUBYANGE
15
12/30/2008

Made this for the holidays and it was FANTASTIC. Best consistency of any cheescake I've ever baked and a super easy method as well. I poured slightly less than a cup of eggnog and added approximately 1/4 cup of Kahlua. For the crust I used ginger snap cookies and chopped pecans. Next time I will garnish with french vanilla whip cream and toasted pecan halves.