Eggnogg Cheesecake

Viewing 0 reply threads
  • Author
    • #254512

      I’m not a cheesecake OR an eggnog person, but my husband loves both,

      so I’m going to be saving this recipe for Christmas! Thanks!!

      — In, “Liss” wrote:


      > This is the most delicious Holiday Cheesecake! Also, if you want

      to make

      > some delicious single serves… use foil cupcake liners in a

      cupcake pan (be

      > sure to adjust your baking time). They look great arranged on a

      tray at

      > holiday parties and this is SO Delicious.



      > Eggnog Cheesecake

      > 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

      > 3/4 cup eggnog

      > 2 eggs, lightly beaten

      > 1/2 teaspoon rum extract

      > Dash ground nutmeg


      > In a small bowl, combine the cracker crumbs, sugar and butter.

      Press onto

      > the bottom of a

      > greased 9-in. springform pan. Place on a baking sheet.

      Bake at

      325° for 10

      > minutes.


      > Cool on a wire rack.


      > In a large mixing bowl, beat the cream cheese, sugar, flour and

      eggnog until

      > smooth. Add eggs; beat on low speed just until

      > combined. Stir in extract and nutmeg. Pour over crust. Place pan

      on a

      > double thickness of heavy-duty foil (about 16 in. square).

      Securely wrap

      > foil around pan. Place in a large baking pan; add 1 in. of hot

      water to

      > larger pan.


      > Bake at 325° for 45-50 minutes or until center is just set and

      top appears

      > dull. Remove pan from water bath. Cool on a wire rack for 10


      > Carefully run a knife around edge of pan to loosen; cool 1 hour


      > Refrigerate overnight. Just before serving, remove sides of pan.

Viewing 0 reply threads
  • You must be logged in to reply to this topic.