Eggnog Cheesecake III

Eggnog Cheesecake III

Made  times

"This is a delicious cheesecake for eggnog lovers. The secret to a smooth cheesecake is to cream the cream cheese in a food processor for several minutes."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 25 m servings 277 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
  3. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
  4. Preheat oven to 425 degrees F (220 degrees C).
  5. In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
  6. Bake in preheated oven for 10 minutes.
  7. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 357 Ratings

Most helpful positive review

This cheesecake turned out great! The changes I made was to add one cup of eggnog & an extra tablespoon of rum. I also added 1/4 tsp. cinnamon and nutmeg to the crust. I wrapped the bottom of...

Most helpful critical review

I was really excited to try and make this, and read all the reviews/suggestions before I made it. Next time I will bake it a little longer and I won’t use rum extract, but vanilla extract and c...

Most helpful
Most positive
Least positive

This cheesecake turned out great! The changes I made was to add one cup of eggnog & an extra tablespoon of rum. I also added 1/4 tsp. cinnamon and nutmeg to the crust. I wrapped the bottom of...

This cheesecake is FANTASTIC. I used helpful suggestions from the other reviewers to make modifications, and here's my advice: 1. I scaled the recipe down to 11 servings so it used 2 pkgs of cre...

Excellent cheesecake! A great way to use leftover eggnog. I didn't have any rum, so I used vanilla extract instead - it still tasted as if alcohol had been added to it (DELICIOUS!). Since I didn...

This may be the best cheesecake I've ever made. I brought this to our work holiday party and EVERYONE raved about it. Not too sweet, great eggnog flavor. I did a gingersnap crust instead of g...

This is the most delicious cheesecake I've ever had. I've made dozens of them, and people have started hiring me to bake them for their Christmas parties this year. It always comes out perfect...

Very good. I substituted a little rum extract for the rum.

This cheesecake had a great consistancy - not too heavy yet satisfying in the way only cheesecake can be. I used the Pecan Caramel sauce from Eggnog Cheesecake I at this site - it has dark rum ...

When I set out to find an unusual holiday cheesecake recipe, I stumbled upon this one, which seemed like one of the easiest. Not only was it relatively easy, it was one of the smoothest, richest...

Yum! This has to be one of the best cheesecakes I have ever made and I have made dozens! I changed the recipes a bit by adding cinnamon and nutmeg to the graham crust. This gave it a slightly s...

Other stories that may interest you