Eggnog Cheesecake II

10

"This is the perfect Christmas cheesecake."
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Ingredients

1 h 30 m servings 949 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 949 kcal
  • 47%
  • Fat:
  • 71 g
  • 109%
  • Carbs:
  • 63.6g
  • 21%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 336 mg
  • 112%
  • Sodium:
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

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 shoul...

Most helpful critical review

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 c...

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 shoul...

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.

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!!

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 ...

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 c...

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 t...

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

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 n...

I used 1 1/2 tbsp rum extract because I didn't have rum, and replaced the cream with egg nog. It was fantastic!