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Kraft's Eggnog Cheesecake

Rated as 4.75 out of 5 Stars

"Delight your family tonight with this scrumptious dessert from Kraft."
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1 h 40 m servings 556 cals
Original recipe yields 12 servings


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  1. Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan. Bake at 325 degrees F for 10 minutes.
  2. Beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into crust.
  3. Bake at 325 degrees F for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with thawed COOL WHIP Whipped Topping and ground nutmeg.


Nutrition Facts

Per Serving: 556 calories; 41.6 g fat; 40.3 g carbohydrates; 8.4 g protein; 226 mg cholesterol; 434 mg sodium. Full nutrition


Read all reviews 4
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Rich, creamy. Served this Christmas Eve and one guest said it was absolutely the best cheesecake he had ever eaten. Everyone raved about it.

The cheesecake turned out perfect. I think adding more rum would make it even better.

I made this last Christmas and it went over great! Some people apparently don't like egg nog (who knew?!) but those that did loved it!!

I am surprised that I have not written a review of this recipe in the past. This is my go to, Christmas Cheesecake Recipe!! I am the cheesecake maker among my friends and family, and I certain...