Eggnog Cheesecake III

  • Recipe By
  • Published Mar 21st
  • Ready In1h 25m
  • Servings16
  • Calories277
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.

Eggnog Cheesecake III Ingredients

The following are the ingredients needed to make delicious Eggnog Cheesecake III for 16 servings:

  • 1 cup graham cracker crumbs
  • 2 tablespoons white sugar
  • 3 tablespoons melted butter
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 3/4 cup eggnog
  • 2 eggs
  • 2 tablespoons rum
  • 1 pinch ground nutmeg

Eggnog Cheesecake III Cooking Instructions

  • Prep30m
  • Cook55m
  • Ready In1h 25m

To cook Eggnog Cheesecake III, you need about 30 minutes of preparation time. The time needed to cook this Eggnog Cheesecake III is about 55 minutes , and you can serve your Eggnog Cheesecake III within 1 hour 25 minutes . The following are the steps to cook Eggnog Cheesecake III easily:

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 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. 3 Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
  4. 4 Preheat oven to 425 degrees F (220 degrees C).
  5. 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. 6 Bake in preheated oven for 10 minutes.
  7. 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.

Notes

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

Nutrition Facts

Per Serving: 277 calories; 18.9 grams of fat; 22 grams of carbohydrates; 5 grams of protein; 82 milligrams of cholesterol; 187 milligrams of sodium.

  1. Jan 6th 2012

    SO good! The perfect elegant, yet not too challenging holiday dessert. I had plenty of eggnog leftover from making my yearly eggnog Christmas cookies and wanted to make a cheesecake for a ...

  2. Dec 28th 2009

    I made these cheesecake THREE times during December--that's how good it is. Here are my modifications: (1) use gingersnaps for the crust. Every time I made it, someone raved about the crus ...

  3. Dec 26th 2007

    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 ...

  4. Jan 3rd 2007

    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 b ...

  5. Feb 5th 2006

    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 ...

  6. Dec 16th 2005

    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 ...

  7. Dec 13th 2005

    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 per ...

  8. Jan 9th 2005

    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 ...

  9. Dec 24th 2001

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