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Eggnog Cheesecake III

"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."
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Ingredients

1 h 25 m servings 277 cals
Original recipe yields 16 servings (1 9-inch cake)

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • 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 g fat; 22 g carbohydrates; 5 g protein; 82 mg cholesterol; 187 mg sodium. Full nutrition

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Reviews

Read all reviews 372
  1. 484 Ratings

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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...

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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...

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 ...

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 crust. ...

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