Eggnog Cheesecake I Recipe

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Most Helpful Positive Review

Jan 01, 2004

i made 2 of these cheesecakes and they were wonderful.Everyone asked for the recipe.was rich in texture,and smooth to the taste.was so easy to make,i did cheat,i was so busy for the holidays,i ended up using carmel ice cream topping and it was just as good.i found the recipe topping to be a little thinner than preferred.EXCELLENT

—KARENSAM

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Most Helpful Critical Review

Feb 24, 2003

It may be easy, but it is way too rich. We couldn't finish it. The Sauce was also very runny. Not one I will make again.

—unknown

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37 Ratings

Jan 04, 2004

Gave this to my grandfather for Xmas. He froze it, then thawed out a slice for after dinner every day until it was gone and raved about it!

—Pesco

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Nov 10, 2003

Thanks Ms Johnson for such a fine recipe. I was scouring the internet for a real good recipe and I found it. I made this special cheesecake for me and my parents. It was a smash hit. And I already have an order for another one when I visit a friends house. This is one of those no sweat recipes that anyone can make. Sooo easy and sooo quick. And the rewards are many when your friends and family try it.

—TROY LEONG

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Apr 14, 2003

This got rave reviews at the last event I brought it to. However, the rum flavoring was a little strong for my taste, and I would probably tone it down next time.

—bizarrogirl

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Jan 18, 2006

I always make a basic cheesecake since my family doesn't like change. I threw caution to the wind and made this recipe for a New Year's Eve party. It was a hit - all the men just loved it! Bacardi Select dark rum makes all the difference. The sauce was the reason - since prior reviews indicated the sauce was runny, I cut the water down to 3/4 cup. The secret is to bring the sauce to a boil and continue boiling for 5 more minutes while stirring constantly. Remove from heat and then add the rum. This is how the glaze for Rum Cake is made so I figured that had to be the way to make it thicker and it worked like a charm. I also added a touch of Watkin's vanilla for more flavor. I will note that the texture on this cake is very dense and somewhat crumbly, not like my usual creamy cheesecake. I will now make this every year for New Year's Eve!

—Curry Grrrl

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Dec 31, 2002

This was sooo good. This was the first time I ever made a cheesecake and it came out perfect! It was very easy and I plan on making it again this Christmas.

—anaisa

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Dec 31, 2002

It was wonderful and very rich. I thought the pecan caramel sauce was the best part.

—AAKKDD

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Nutrition

Calories
550 kcal
27%

Carbohydrates
44.2 g
14%

Cholesterol
141 mg
47%

Fat
36.3 g
56%

Fiber
0.8 g
3%

Protein
9.7 g
19%

Sodium
325 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Eggnog Cheesecake I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 550
** Calories from Fat: 327

% Daily Value *
** Total Fat 36.3g 56 %
** Saturated Fat 19.4g 97 %
** Cholesterol 141mg 47 %
** Sodium 325mg 13 %
** Potassium 254mg 7 %
** Total Carbohydrates 44.2g 14 %
** Dietary Fiber 0.8g 3 %
** Protein 9.7g 19 %
** Sugars 28.3g
** Vitamin A 22 %
** Vitamin C 2 %
** Calcium 20 %
** Iron 16 %
** Thiamin 15 %
** Niacin 20 %
** Vitamin B6 5 %
** Magnesium 8 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.