Search thousands of recipes reviewed by home cooks like you.

Christmas Eggnog Cheesecake

Christmas Eggnog Cheesecake

  • Prep

  • Cook

  • Ready In

CRAZY4SUSHI

A holiday cheesecake made with real eggnog and a sour cream topping. Makes 12 servings at 92 cents each.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Process graham crackers in a food processor to make crumbs; pulse 1 teaspoon sugar, ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon with crumbs once or twice to combine. With processor running, drizzle butter into crumbs just to incorporate. Press graham cracker mixture into the bottom of a 9-inch spring form pan.
  3. Bake crust in the preheated oven for 10 minutes; cool on wire rack.
  4. Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Stir 3/4 cup sugar, flour, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and cloves in a bowl. Beat sugar mixture into cream cheese until smooth; beat in egg. Slowly beat eggnog into cream cheese mixture, followed by vanilla extract. Pour cream cheese filling into spring form pan over the crust. Tap pan lightly on a work surface to release air bubbles.
  5. Bake in the oven for 1 hour.
  6. Spread sour cream over filling. Return to oven and bake 5 more minutes.
  7. Cool in pan on a rack until cool to the touch, about 30 minutes, before refrigerating to chill thoroughly. Sprinkle with ground nutmeg to taste before serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews