Rating: 4.5 stars 4.6
44 Ratings
  • 5 star values: 35
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

This is a wonderful cheesecake. The eggnog doesn't overpower the cheesecake and the cheesecake doesn't overpower the eggnog. The result is sinfully smooth and delicious!

Recipe Summary

prep:
20 mins
cook:
3 hrs
total:
3 hrs 20 mins
Servings:
12
Yield:
1 cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly grease a 9-inch springform pan. Combine the graham cracker crumbs, 3 tablespoons white sugar, and butter in a bowl and mix until evenly moistened; press into the bottom of the prepared pan.

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  • Cream together the cream cheese and 1 cup sugar using an electric mixer. Add the flour and beat until smooth. Mix in the eggs with the mixer switched to low. Pour in the eggnog and vanilla; continue beating until just blended. Stop the mixer and scrape the bottom of the bowl occasionally. Pour the mixture over the crust.

  • Fill a shallow dish with some hot water and place on bottom rack of the oven. Put cheesecake on the middle rack of the oven. Turn oven heat to 200 degrees F (95 degrees C). Do not preheat oven.

  • Bake the cheesecake until the center is set, about 3 hours 15 minutes. Turn oven off. Allow cheesecake to cool in the oven, about 3 hours. Chill in refrigerator overnight.

Nutrition Facts

453 calories; protein 9.3g; carbohydrates 31.7g; fat 32.9g; cholesterol 164.3mg; sodium 318.6mg. Full Nutrition
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