Christmas Eggnog Cheesecake

CRAZY4SUSHI

"A holiday cheesecake made with real eggnog and a sour cream topping. Makes 12 servings at 92 cents each."
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Ingredients

5 h 20 m servings 492 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 341 mg
  • 14%

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 350 degrees F (175 degrees C).
  2. Process graham crackers in a food processor to make crumbs; pulse 1 teaspoon sugar, ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon with crumbs once or twice to combine. With processor running, drizzle butter into crumbs just to incorporate. Press graham cracker mixture into the bottom of a 9-inch spring form pan.
  3. Bake crust in the preheated oven for 10 minutes; cool on wire rack.
  4. Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Stir 3/4 cup sugar, flour, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and cloves in a bowl. Beat sugar mixture into cream cheese until smooth; beat in egg. Slowly beat eggnog into cream cheese mixture, followed by vanilla extract. Pour cream cheese filling into spring form pan over the crust. Tap pan lightly on a work surface to release air bubbles.
  5. Bake in the oven for 1 hour.
  6. Spread sour cream over filling. Return to oven and bake 5 more minutes.
  7. Cool in pan on a rack until cool to the touch, about 30 minutes, before refrigerating to chill thoroughly. Sprinkle with ground nutmeg to taste before serving.

Reviews

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Great recipe. I doubled it for a work party, but managed to get enough filling for 3 cakes.

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