Eggnog Cheesecake II Recipe - Allrecipes.com
  • READY IN hrs

Eggnog Cheesecake II

Recipe by  

"This is the perfect Christmas cheesecake."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Prepare the crust by mixing together the cookie crumbs, butter and nutmeg. Press into the bottom and 1 1/2 inches up side of a 9 inch springform pan. Bake for 10 minutes.
  3. Prepare the filling by combining the cream cheese, sugar, flour, rum, and vanilla. Beat with electric mixer at medium speed until well blended. Add eggs one at a time, mixing at low speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into prepared pan.
  4. Bake at 325 degrees F (165 degrees C) for 70 minutes or until center is almost set.
  5. Run knife or metal spatula around rim of pan to loosen cake; completely cool cake before removing. Refrigerate 4 hours or overnight before serving. Garnish with whipped topping and ground nutmeg if desired.
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Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2006

This is a great cheesecake recipe. Both my husband and myself liked it. However, I do not really taste any eggnog flavour. It is just a great basic cheesecake with a little rum flavour. It should be called rum cheesecake. Next time I will try replacing some cream with eggnog and adding some more nutmeg.

 
Most Helpful Critical Review
Dec 20, 2007

This was a good cheesecake. But, eggnog? Not really. I told everyone that it was an eggnog cheesecake and then it didn't taste like eggnog at all. It made a liar out of me. It just tasted like cheesecake. Also, I would use a 10 inch springform pan because it raised so far above the top of the 9 inch that it cracked.

 

11 Ratings

Dec 13, 2002

This is the best eggnog chesecake. I had this recipe many years ago and lost it. Now I am a happy camper again and everyone at Christmas will be so happy . Thanks for sharing.

 
Jan 08, 2003

I don't care where this recipe is originally from, it was very delicious! A creamy, thick cheesecake! Thanks for posting it on this site, the ONLY site I use to find recipes!!

 
Aug 04, 2009

This cheesecake would have been perfect if I had used actual rum instead of rum extract. Three tablespoons of extract was WAY too much. Don't do what I did! Other than my mistake though, this is a good cheesecake recipe. The crust was good, and the cake itself didn't crack and had a good, heavy texture. I will make it again this Christmas, but will either use real rum or only 1 tablespoon of extract.

 
Dec 29, 2006

I've used this recipe before and loved it, but I was out of town without my Kraft cookbook and thought that I'd have to find a new eggnog cheesecake that didn't call for eggnog. I was thrilled to find the same recipe here.

 
Apr 07, 2003

I love this recipe!! Very smooth and creamy, and so easy to make!!

 
Dec 03, 2008

My class making cheese cakes for a fastival.We chose this one to sell. It is delicious to taste and see. It tastes like eggnog that I drink during the holidays. It is spicy and I can taste the nutmeg. Yum! It is going to be huge seller!

 

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Nutrition

  • Calories
  • 949 kcal
  • 47%
  • Carbohydrates
  • 63.6 g
  • 21%
  • Cholesterol
  • 342 mg
  • 114%
  • Fat
  • 71 g
  • 109%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 14.3 g
  • 29%
  • Sodium
  • 564 mg
  • 23%

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

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