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!

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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

452.8 calories; 9.3 g protein; 31.7 g carbohydrates; 164.3 mg cholesterol; 318.6 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2008
I made this Cheesecake today just because and WOW Phenomenal Cheesecake I bumped up the recipe to 15 servings because I was using a 10" Springform instead of a 9" I reduced the butter in the crust to 3T and added a little of the eggnog to the crust mixture. I also added about 3T of Southern Comfort to the recipe as my family loves Eggnog and SoCo. I baked it at 275 for 2:45 and cooled it in the oven for about 2:30 and then stuck it in the fridge. DELICIOUS I'll be making it again SOON. Read More
(49)

Most helpful critical review

Rating: 1 stars
01/10/2012
Sorry but that was the worst cheesecake i've ever made. After baking for 3hrs it came out the same way it went in. So i baked it an add'l hour at 350 and it was finally cooked. Very disappointing. Read More
(4)
43 Ratings
  • 5 star values: 35
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/05/2008
I made this Cheesecake today just because and WOW Phenomenal Cheesecake I bumped up the recipe to 15 servings because I was using a 10" Springform instead of a 9" I reduced the butter in the crust to 3T and added a little of the eggnog to the crust mixture. I also added about 3T of Southern Comfort to the recipe as my family loves Eggnog and SoCo. I baked it at 275 for 2:45 and cooled it in the oven for about 2:30 and then stuck it in the fridge. DELICIOUS I'll be making it again SOON. Read More
(49)
Rating: 5 stars
01/05/2008
I made this Cheesecake today just because and WOW Phenomenal Cheesecake I bumped up the recipe to 15 servings because I was using a 10" Springform instead of a 9" I reduced the butter in the crust to 3T and added a little of the eggnog to the crust mixture. I also added about 3T of Southern Comfort to the recipe as my family loves Eggnog and SoCo. I baked it at 275 for 2:45 and cooled it in the oven for about 2:30 and then stuck it in the fridge. DELICIOUS I'll be making it again SOON. Read More
(49)
Rating: 5 stars
12/09/2007
Excellent cheesecake prbably one of he best recipes I tried...and I bake A LOT of chessecakes.... but baking for 3.25 hours at 200 didn't cause it to set enough...I had to bake it for another hour for a total of 4.25 hours. It was so creamy and smooth it justed melted in you mouth! Read More
(28)
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Rating: 5 stars
12/30/2008
Made this for the holidays and it was FANTASTIC. Best consistency of any cheescake I've ever baked and a super easy method as well. I poured slightly less than a cup of eggnog and added approximately 1/4 cup of Kahlua. For the crust I used ginger snap cookies and chopped pecans. Next time I will garnish with french vanilla whip cream and toasted pecan halves. Read More
(17)
Rating: 5 stars
11/21/2011
Used 2 pre-made graham cracker crusts instead. With another 1/2 cup of eggnog I had enough to fill 2 pie crusts. Read More
(8)
Rating: 5 stars
12/30/2010
Easy to make and very tasty! Made this for Christmas and everyone loved it. I did use a ginger snap crust instead of plain vanilla and I also added 1/2 tsp of cinnamon and 1/4 tsp of nutmeg to the cheesecake mixture. Read More
(8)
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Rating: 5 stars
01/03/2012
Made this for New Year's Eve party. Likely the best cheesecake I've ever made. And no cracks! Had to bake it a wee bit longer than in the recipe but it was absolutely perfect! I whipped whipping cream with a whisk by hand (yes it takes longer but it doesn't break down and turn back into watery weird stuff and lasts for days) and used a piping bag to decorate the top and then grated a wee bit of fresh nutmeg on top of the whipped cream. To die for! Thanks for the recipe! Read More
(7)
Rating: 5 stars
01/03/2011
I made this for a new years party and got rave reviews. I was told by a person who is obsessed with finding the best cheesecake in the world that this was it. The texture was amazing the balance of flavours was great. The flavour of the eggnog was subtle enough that even people not crazy about it would still love the cake. The only adjustments I made was that I did not do a water bath I put a pan of water underneath. I also increased the temperature of the oven to 300 in the last hour because I needed it to cook faster. I think at 200 it would have taken at least 4.5 hours to cook. I turned the oven off when the middle was still very wobbly but left the oven closed for 2 hours. It cooked right through and wasn't overcooked. FANTASTIC!! Thank you so much Kim (BRIMAT143) for this excellent recipe! Read More
(6)
Rating: 5 stars
01/02/2009
I made this for Christmas and everyone loved it! It could not have come out more perfect. Read More
(6)
Rating: 5 stars
12/31/2011
I like it with the graham crust and with the ginger snap crust as well. Always a big hit around the holidays. The water bath in the instructions along with cooking it slow really helps yield a super creamy cheesecake. Read More
(5)
Rating: 1 stars
01/10/2012
Sorry but that was the worst cheesecake i've ever made. After baking for 3hrs it came out the same way it went in. So i baked it an add'l hour at 350 and it was finally cooked. Very disappointing. Read More
(4)