eggnog-cheesecake
Dessert

Eggnog Cheesecake

SHARE THIS
facebooktwittermail

Get Discover Card - Get $50!

Eggnog Cheesecake
 
Print
Prep time
Cook time
Total time
 
Enjoy the Christmas holiday with the taste of eggnog on a dish instead of in a glass. 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.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
  • 1 cup graham cracker crumbs
  • 2 tablespoons white sugar
  • 3 tablespoons melted butter
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • ¾ cup eggnog
  • 2 eggs
  • 2 tablespoons rum
  • 1 pinch ground nutmeg
Instructions
  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.
Notes
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Vanilla extract can be substituted for rum.
Want to see your own recipe posted on WestEastonPA.com? CLICK HERE
Nutrition Information
Calories: 277

 

Disclaimer: On January 4, 2016, the owner of WestEastonPA.com began serving on the West Easton Council following an election. Postings and all content found on this website are the opinions of Matthew A. Dees and may not necessarily represent the opinion of the governing body for The Borough of West Easton.