Kim's Eggnog Cheesecake Recipe

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Most Helpful Positive Review

Jan 05, 2008

I made this Cheesecake today just because and WOW, Phenomenal Cheesecake, I bumped up the recipe to 15 servings because I was using a 10" Springform instead of a 9", I reduced the butter in the crust to 3T, and added a little of the eggnog to the crust mixture. I also added about 3T of Southern Comfort to the recipe as my family loves Eggnog and SoCo. I baked it at 275, for 2:45, and cooled it in the oven for about 2:30, and then stuck it in the fridge. DELICIOUS, I'll be making it again SOON.

—Strykewulf

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Most Helpful Critical Review

Jan 10, 2012

Sorry, but that was the worst cheesecake i've ever made. After baking for 3hrs, it came out the same way it went in. So, i baked it an add'l hour at 350, and it was finally cooked. Very disappointing.

—Ana

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34 Ratings

Dec 09, 2007

Excellent cheesecake, prbably one of he best recipes I tried...and I bake A LOT of chessecakes.... but baking for 3.25 hours at 200 didn't cause it to set enough...I had to bake it for another hour for a total of 4.25 hours. It was so creamy and smooth it justed melted in you mouth!

—I LOVE to bake

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Dec 30, 2008

Made this for the holidays and it was FANTASTIC. Best consistency of any cheescake I've ever baked and a super easy method as well. I poured slightly less than a cup of eggnog and added approximately 1/4 cup of Kahlua. For the crust I used ginger snap cookies and chopped pecans. Next time I will garnish with french vanilla whip cream and toasted pecan halves.

—DUBYANGE

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Dec 30, 2010

Easy to make and very tasty! Made this for Christmas and everyone loved it. I did use a ginger snap crust instead of plain vanilla and I also added 1/2 tsp of cinnamon and 1/4 tsp of nutmeg to the cheesecake mixture.

—Ashley

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Nov 21, 2011

Used 2 pre-made graham cracker crusts instead. With another 1/2 cup of eggnog, I had enough to fill 2 pie crusts.

—tbryant127

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Jan 03, 2012

Made this for New Year's Eve party. Likely the best cheesecake I've ever made. And no cracks! Had to bake it a wee bit longer than in the recipe, but it was absolutely perfect! I whipped whipping cream with a whisk by hand (yes it takes longer, but it doesn't break down and turn back into watery weird stuff and lasts for days) and used a piping bag to decorate the top and then grated a wee bit of fresh nutmeg on top of the whipped cream. To die for! Thanks for the recipe!

—Barbara

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Jan 02, 2009

I made this for Christmas and everyone loved it! It could not have come out more perfect.

—patrashcan

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Nutrition

Calories
453 kcal
23%

Carbohydrates
31.7 g
10%

Cholesterol
173 mg
58%

Fat
32.9 g
51%

Fiber
0.2 g
< 1%

Protein
9.3 g
19%

Sodium
319 mg
13%

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

Nutritional Information

Kim's Eggnog Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 453
Calories from Fat: 296

% Daily Value *
Total Fat 32.9g 51 %
Saturated Fat 19.8g 99 %
Cholesterol 173mg 58 %
Sodium 319mg 13 %
Potassium 159mg 4 %
Total Carbohydrates 31.7g 10 %
Dietary Fiber 0.2g < 1 %
Protein 9.3g 19 %
Sugars 24.1g
Vitamin A 24 %
Vitamin C < 1 %
Calcium 12 %
Iron 16 %
Thiamin 6 %
Niacin 16 %
Vitamin B6 5 %
Magnesium 5 %
Folate 14 %

* 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.