Eggnog Cheesecake III

Eggnog Cheesecake III

271

"This is a delicious cheesecake for eggnog lovers. The secret to a smooth cheesecake is to cream the cream cheese in a food processor for several minutes."

Ingredients

1 h 25 m servings 277 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
  3. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
  4. Preheat oven to 425 degrees F (220 degrees C).
  5. In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
  6. Bake in preheated oven for 10 minutes.
  7. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating

Cancel
Submit

Reviews

271
  1. 355 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This cheesecake turned out great! The changes I made was to add one cup of eggnog & an extra tablespoon of rum. I also added 1/4 tsp. cinnamon and nutmeg to the crust. I wrapped the bottom of...

This cheesecake is FANTASTIC. I used helpful suggestions from the other reviewers to make modifications, and here's my advice: 1. I scaled the recipe down to 11 servings so it used 2 pkgs of cre...

Excellent cheesecake! A great way to use leftover eggnog. I didn't have any rum, so I used vanilla extract instead - it still tasted as if alcohol had been added to it (DELICIOUS!). Since I didn...