Rating: 4.5 stars
547 Ratings
  • 5 star values: 407
  • 4 star values: 101
  • 3 star values: 30
  • 2 star values: 4
  • 1 star values: 5

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.

Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
16
Yield:
1 9-inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.

  • Bake in preheated oven for 10 minutes. Place on a wire rack to cool.

  • Preheat oven to 425 degrees F (220 degrees C).

  • 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.

  • Bake in preheated oven for 10 minutes.

  • 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.

Nutrition Facts

277 calories; protein 5g; carbohydrates 22g; fat 18.9g; cholesterol 82.2mg; sodium 186.7mg. Full Nutrition
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