Best Eggnog Cheesecake Recipes

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EGGNOG CHEESECAKE



Eggnog Cheesecake image

I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. -Kristen Grula, Hazleton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 12

1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
3/4 cup eggnog
1/2 teaspoon rum extract
Dash ground nutmeg
Whipped cream and additional ground nutmeg, optional

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.

Nutrition Facts : Calories 275 calories, Fat 19g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 195mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.

CRANBERRY EGGNOG CHEESECAKE BARS



Cranberry Eggnog Cheesecake Bars image

My family loves everything cheesecake. These bars combine tart cranberries and rich cream cheese, and taste even better when chilled overnight! -Carmell Childs, Ferron, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 dozen.

Number Of Ingredients 11

1 package spice cake mix (regular size)
2-1/2 cups old-fashioned oats
3/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/8 teaspoon ground nutmeg
1/2 cup eggnog
2 tablespoons all-purpose flour
3 large eggs
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons cornstarch

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper., In a large bowl, combine cake mix and oats; stir in melted butter. Reserve 1-1/3 cups crumb mixture for topping; press remaining mixture onto bottom of prepared pan., In a large bowl, beat cream cheese, sugar and nutmeg until smooth. Gradually beat in eggnog and flour. Add eggs; beat on low speed just until blended. Pour over crust., In a small bowl, mix cranberry sauce and cornstarch until blended; spoon over cheesecake layer. Sprinkle with reserved crumb mixture. Bake 50-55 minutes or until edges are brown and center is almost set., Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Lifting with parchment, remove cheesecake from pan. Cut into bars.

Nutrition Facts : Calories 282 calories, Fat 15g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 254mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

ELIZABETH'S EGGNOG CHEESECAKE BARS



Elizabeth's Eggnog Cheesecake Bars image

"I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. She worked the holiday drink into cheesecake bars, dense on the bottom, silken on top. She spikes them with brandy for a grown-up taste and dusts them with fresh nutmeg.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 18

Number Of Ingredients 13

Vegetable oil cooking spray, for pan
12 graham crackers, finely ground (1 1/2 cups)
3/4 cup plus 3 tablespoons sugar
2 ounces (4 tablespoons) unsalted butter, melted
1 pound cream cheese, room temperature
2 large eggs
1 large egg yolk
3/4 cup eggnog
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 tablespoon plus 1 teaspoon brandy
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg, plus more for dusting
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.
  • Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.
  • Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.

EGGNOG CHEESECAKE WITH HONEY BOURBON PRALINE SAUCE



Eggnog Cheesecake With Honey Bourbon Praline Sauce image

Entered for safe-keeping, from Karen Harris, savorytable.com, for Eggland's Best, with tweaks and adapted by me for 6-quart or larger 15 psi pressure cooker. (Check p.c. owner's manual for recommended cheesecake cooking time.) I use either a 7-inch x 3-inch Kaiser Noblesse springform pan or a 6-inch x 3-inch Magic Line cheesecake pan. I couldn't believe how a circle of parchment paper covering the pan bottom made removal and slicing so much easier, but it is much better than using non-stick spray! (If you prefer a 9- or 10-inch cheesecake, you can probably double these amounts, but it probably will not fit into your pressure cooker.) I prefer to use whole-fat, full-sugar ingredients; to fit a diet, I simply make the slice smaller. (A bite can satisfy my craving.)

Provided by KateL

Categories     Cheesecake

Time 1h10m

Yield 1 6- or 7-inch cheesecake, 6-8 serving(s)

Number Of Ingredients 15

1 cup graham cracker crumbs or 1 cup almond cookie, finely processed
1/3 cup granulated sugar
4 tablespoons butter, melted
12 ounces Philadelphia Cream Cheese, softened to room temperature
1/2 cup granulated sugar
2 large eggs, at room temperature and gently whisked (Eggland's Best are very good eggs)
1 teaspoon vanilla extract
2/3 cup eggnog, at room temperature
1/2 cup pecans, coarsely chopped
4 tablespoons unsalted butter
1 cup light brown sugar, packed
1/4 cup honey
1 cup heavy cream
1/2 teaspoon kosher salt
1 tablespoon dark rum or 1 tablespoon brandy

Steps:

  • CRUST.
  • Preheat oven to 350°F with rack in middle position. (If using a pressure cooker, make sure the pan can fit inside your pressure cooker without touching the sides or top.) Cut a parchment circle to fit in bottom of springform pan.
  • In a medium bowl, combine cookie crumbs, sugar and melted butter. Blend together with a fork until it is combined. Press crumbs onto the bottom and about half way up the sides of the pan. (Don't worry if the side edges aren't the same height all around, the point is to create a sturdy barrier so the batter won't leak out of the pan.).
  • Place crumbed pan into the preheated oven and bake until set and golden brown around the edges, approximately 10 minutes. Set aside to cool.
  • When crust has cooled, place the pan in the middle of a large piece of heavy-duty aluminum foil. Pull foil up the sides and press around the outside of the pan to make a waterproof shield for the pan. If planning to bake in the oven, place the springform pan in a large high-rimmed roasting pan and set aside. (It is important to leave some clearance between the springform pan and the roasting pan or between the pressure cooker interior wall and the springform pan.).
  • FILLING.
  • Use either a stand mixer or a medium-size bowl with a hand mixer. Place softened cream cheese and granulated sugar in the bowl and mix until well blended and smooth.
  • Add eggs one at a time, blending well after each addition.
  • Add the vanilla extract, and slowly add the eggnog while beating at low speed. Increase the speed to medium and beat until the mixture is smooth and slightly thickened, approximately 2-3 minutes.
  • Pour filling into the cooled crust.
  • IF BAKING IN OVEN.
  • Make sure oven has preheated to 350°F Boil a pot of water. The filled springform pan should have an aluminum foil bottom cover and be sitting inside a large high-rimmed roasting pan. Pour enough boiling water into the outer roasting pan to come halfway up the sides of the springform pan.
  • Bake for about 40-50 minutes. You want to remove the cheesecake when the cake is slightly "jiggly" in the center.
  • Remove from the oven. Leave the cheesecake in the water bath and let set until they are both cooled to room temperature.
  • Continue with Step 24.
  • IF STEAMING IN PRESSURE COOKER.
  • Pour 2 cups water into bottom of 6-quart or larger pressure cooker. Set trivet on top.
  • Make 2 4-ply aluminum straps about 1-1/2 inches wide and 28-inches long (you might need to piece together 2 shorter strips by folding it over twice like closing a paper lunch bag). Lay 1 strip across the width of the pressure cooker, then lay the other strip at a 90° angle (as if wrapping a gift).
  • Place filled crust (with aluminum foil bottom wrapping) on top. Secure the ends of each aluminum foil strap. (These straps will make it much easier to remove the pan from the pressure cooker after steaming.)
  • Secure the pressure cooker lid. Over high heat, bring to high pressure. Reduce heat as low as possible that will just maintain high pressure. From moment high pressure is reached, cook for exactly 15 minutes.
  • Remove from heat and allow the pressure to fall naturally. Remove the lid, tilting to direct steam away from you.
  • Allow cheesecake to rest 10 minutes while still in the pressure cooker.
  • Use aluminum foil straps to carefully pull springform pan from pressure cooker. Place springform pan on wire rack and allow to cool completely. If there is a small pool of condensed water in the middle of the cheesecake, blot with paper towel.
  • CHILL.
  • Cover the springform pan and place it in the refrigerator for at least 4 hours, but preferably overnight.
  • To serve, run a knife around the edge of the pan to loosen edges. Remove outer band, loosen the cheesecake from the base (I leave parchment paper stuck to cheesecake) and transfer to a serving plate.
  • Serve cheesecake with praline sauce.
  • HONEY BOURBON PRALINE SAUCE.
  • In 400°F oven, dry toast coarsely chopped pecans until golden brown (about 2 minutes). Remove from heat and set aside.
  • In a shallow pan over medium-high heat, melt butter.
  • Add brown sugar to butter, stirring constantly until it, too, is melted and well blended with the butter.
  • Stir in the honey, cream, bourbon (or rum or brandy) and toasted pecan pieces. Mix well.
  • Cool sauce to room temperature. Pour over chilled cheesecake.

Nutrition Facts : Calories 936.1, Fat 60.2, SaturatedFat 31.9, Cholesterol 236.2, Sodium 576.7, Carbohydrate 93.3, Fiber 1.3, Sugar 84, Protein 9.6

EGGNOG CHEESECAKE



Eggnog Cheesecake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 16 slices or 1 pie

Number Of Ingredients 9

1 cup (100 g) graham cracker crumbs
1 cup (200 g) granulated sugar
3 tablespoons (45 g) butter spread, melted
3 (8 ounce) packages cream cheese
3 tablespoons (25 g) all-purpose flour
3/4 cup (180 ml) eggnog, light or regular
1/2 cup (120 ml) egg substitute or 2 eggs
2 tablespoons (30 ml) rum
1/2 teaspoon ground nutmeg

Steps:

  • 1. Preheat oven to 350F (180C).
  • 2. Combine first 3 ingredients in a bowl and press into the bottom of a 9" spring form pan.
  • 3. Bake for 10-15 minutes until light gold. Cool.
  • 4. Place rest of ingredients into the Vitamix container and secure lid.
  • 5. Select Variable 1.
  • 6. Turn machine on and slowly increase speed to Variable 10, then to High.
  • 7. Blend for 30 seconds.
  • 8. Pour mixture into pre-baked crust and bake an additional 45-50 minutes, or until cake is barely firm to the touch.
  • 9. Remove from oven and loosen cake rim. Cool cake completely and remove ring.
  • 10. Cover lightly and refrigerate until completely chilled before serving.

EGGNOG CHEESECAKE WITH PECAN CARAMEL SAUCE



Eggnog Cheesecake With Pecan Caramel Sauce image

Make and share this Eggnog Cheesecake With Pecan Caramel Sauce recipe from Food.com.

Provided by Lvs2Cook

Categories     Cheesecake

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/4 cup butter, melted
1 1/4 cups vanilla wafer crumbs
1/4 cup white sugar
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1/4 cup dark rum
1 teaspoon vanilla
1/2 teaspoon nutmeg
1 tablespoon cornstarch
1 cup water
2 tablespoons butter, melted
1/3 cup packed light brown sugar
2 tablespoons dark rum
1/2 cup chopped pecans

Steps:

  • Preheat oven to 300 degrees.
  • Combine 1/4 cup butter, wafer crumbs and white sugar.
  • Press firmly on the bottom of a 9-inch springform pan.
  • In a large bowl, beat the cream cheese until fluffy.
  • Gradually beat in the sweetened condensed milk until smooth.
  • Add eggs.
  • Mix well.
  • Stir in 1/4 cup rum, vanilla and nutmeg.
  • Pour into prepared pan.
  • Bake at 300 degrees for 40 to 50 minutes or until the cake springs back when lightly touched.
  • Cool.
  • Chill.
  • To make the sauce~In a small bowl, dissolve the cornstarch in the cup of water.
  • In a medium saucepan, melt the 2 tablespoons butter.
  • Stir in the brown sugar and cornstarch mixture.
  • Bring to a boil, stirring constantly.
  • Reduce heat and simmer for 10 minutes.
  • Remove from heat.
  • Add the 2 tablespoons dark rum.
  • Cool.
  • Just before serving, stir the pecans into the sauce.
  • Remove the sides of the springform pan from the cheesecake.
  • Serve with the sauce.

Nutrition Facts : Calories 863.5, Fat 56.3, SaturatedFat 29.7, Cholesterol 212.6, Sodium 515.2, Carbohydrate 71.8, Fiber 1.4, Sugar 42.8, Protein 15

EGGNOG CHEESECAKE BARS



Eggnog Cheesecake Bars image

Cheesy baked bars topped with almonds - perfect dessert to impress your guests.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 24

Number Of Ingredients 13

2 cups graham cracker crumbs (32 squares)
3/4 cup butter or margarine, melted
1/2 cup blanched whole almonds, finely chopped
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 packages (8 oz each) cream cheese, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 teaspoons ground nutmeg
1/2 cup whipping cream
1 teaspoon vanilla
2 eggs
1/2 cup blanched whole almonds, finely chopped, toasted

Steps:

  • Heat oven to 350°F. In large bowl, stir crust ingredients until well blended. Press mixture in bottom of ungreased 13x9-inch pan. Bake 8 minutes.
  • In clean large bowl, beat cream cheese with electric mixer on medium speed until softened. Gradually beat in granulated sugar, 1/4 cup brown sugar, the nutmeg, cream and vanilla. Beat in eggs, one at a time, until creamy. Pour mixture over crust.
  • Bake 30 to 35 minutes longer or until center is set. Sprinkle with 1/2 cup toasted almonds; press in slightly. Cool 1 1/2 hours. For bars, cut into 6 rows by 4 rows, using thin knife and wiping blade occasionally. Store covered in refrigerator.

Nutrition Facts : Calories 460, Carbohydrate 28 g, Cholesterol 110 mg, Fat 5 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Bar, Sodium 300 mg, Sugar 18 g, TransFat 1 g

EGGNOG CHEESECAKE



Eggnog Cheesecake image

I was searching for an eggnog cheesecake 10 years ago and couldn't find one that I really liked, so I took a basic cheesecake recipe from an old cookbook and fiddled with it to my liking, and this is what I came up with. This is a wonderful eggnog cheesecake that's perfect for the holidays. This makes 1-10 inch cheesecake. If you don't like a really thick graham cracker crust, modify it. My family loves a nice, thick graham crust, so I obliged them. :0)

Provided by Mrs. Jaye

Categories     Cheesecake

Time 1h30m

Yield 1 cheesecake, 8-12 serving(s)

Number Of Ingredients 14

1 (13 1/2 ounce) box graham cracker crumbs, I use only Honey Maid
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup butter, melted
1/4 cup sugar
4 (8 ounce) packages Philadelphia Cream Cheese, at room temperature
3 large eggs, at room temperature
1 large egg yolk, at room temperature
1 1/2 cups sugar
1 cup sour cream
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons rum extract
2 teaspoons nutmeg
1/2 teaspoon cinnamon

Steps:

  • CRUST:
  • Using a lightly greased, 10 inch Springform pan, combine crumbs, cinnamon, nutmeg and melted butter and press firmly into pan, coming up sides 1-2 inches, depending on how thick you like your crust. Press firmly into and up the sides of the pan using a measuring cup or other flat, round utensil. Chill in freezer while you make the filling.
  • FILLING:.
  • Place a full kettle of water on to boil.
  • Beat Philadelphia cream cheese for one minute until smooth and free of any lumps. Scrape bowl.
  • Add large eggs one at a time, beating well in between. Scrape bowl.
  • Gradually add sugar and beat on medium speed for 2 minutes. Scrape bowl.
  • Add sour cream, extracts and spices and mix well. Scrape bowl making sure all of the ingredients are WELL incorporated.
  • Before filling pan, wrap outside of spring form pan with tinfoil.
  • Pour filling into spring form pan, and tap lightly on counter to remove any air bubbles.
  • Place springform pan into a large baking pan and place it in preheated oven. Then fill baking pan with boiling water, so that it comes up about half way up the springform pan. (It is easier to fill the pan with water after the cheesecake is in the oven than trying to fiddle with getting a baking pan INTO the oven that is full of boiling water).
  • Bake 325 degrees for 75 minutes.
  • When done baking, turn off oven and crack open oven door slightly, and leave it cracked open while oven cools.
  • DO NOT DISTURB CHEESECAKE.
  • Remove the cheesecake when the oven is completely cooled.
  • Remove tinfoil and dry off the outside of the springform pan.
  • Place in refrigerator and chill at least 4 hours before serving.

KIM'S EGGNOG CHEESECAKE



Kim's Eggnog Cheesecake image

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!

Provided by BRIMAT143

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h20m

Yield 12

Number Of Ingredients 9

1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
4 eggs
1 cup eggnog
1 teaspoon vanilla extract

Steps:

  • 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.
  • 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 : Calories 452.8 calories, Carbohydrate 31.7 g, Cholesterol 164.3 mg, Fat 32.9 g, Fiber 0.2 g, Protein 9.3 g, SaturatedFat 19.8 g, Sodium 318.6 mg, Sugar 24.1 g

NO-BAKE EGGNOG CHEESECAKE BARS RECIPE BY TASTY



No-Bake Eggnog Cheesecake Bars Recipe by Tasty image

Tired of baking this holiday season? This no-bake recipe ditches the oven to make sweet, indulgent eggnog cheesecake bars that are sure to spread cheer all around.

Provided by Tasty

Categories     Desserts

Time 3h40m

Yield 12 servings

Number Of Ingredients 15

18 oz danish butter cookies
2 tablespoons brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
5 tablespoons melted butter
16 oz cream cheese, room temperature
1 ¼ cups granulated sugar, divided
¼ cup sour cream
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons rum extract
1 teaspoon vanilla extract
1 cup vanilla-spiced eggnog
½ oz gelatin powder
½ qt heavy whipping cream

Steps:

  • Line a 9 x 13-inch (22 x 33 cm) baking dish with parchment paper.
  • Make the crust: In a food processor, pulse the cookies into coarse crumbs. Add the brown sugar, cinnamon, nutmeg and pulse into fine crumbs, about 2 minutes. Add the melted butter and pulse until the mixture clumps together, about 10 pulses.
  • Pour the crust into the prepared baking dish and press evenly against the bottom of the pan. Chill in the refrigerator for 15 minutes, until set.
  • Meanwhile, make the filling: in a large bowl, beat the cream cheese and ¾ cup granulated sugar together with an electric hand mixer on medium speed until smooth, 3-4 minutes.
  • Add the sour cream, cinnamon, nutmeg, rum extract, and vanilla and beat until incorporated, 2-3 minutes.
  • In a small bowl or liquid measuring cup, microwave the eggnog for 30-45 seconds, or until just warm to the touch. Add the gelatin powder and whisk until dissolved.
  • Add the eggnog mixture to the cream cheese mixture and mix until well combined, about 2 minutes.
  • In a separate large bowl, whip the heavy whipping cream and remaining ½ cup granulated sugar together, gradually increasing the speed, until stiff peaks form, 6-7 minutes.
  • Gently fold half of the whipped cream into the eggnog mixture. Refrigerate the remaining whipped cream until ready to serve the bars.
  • Evenly spread the filling over the crust. Lightly tap the pan on a flat surface to release any air bubbles. Refrigerate uncovered for 3-4 hours, until set.
  • Use the parchment to lift the bars from the pan and slice into 12 pieces. Top with the reserved whipped cream, if desired.
  • Enjoy!

Nutrition Facts : Calories 600 calories, Carbohydrate 41 grams, Fat 47 grams, Fiber 1 gram, Protein 10 grams, Sugar 30 grams

CRANBERRY EGGNOG CHEESECAKE



Cranberry Eggnog Cheesecake image

Beautiful, with red cranberries! Add a sprig of mint and you have a feast for the eyes as well as the stomach! From Carolina Country magazine.

Provided by Sharon123

Categories     Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup sugar
2 tablespoons cornstarch
1 cup cranberry juice
1 1/2 cups cranberries (fresh or frozen)
1 cup graham cracker crumbs (about 14 squares)
3 tablespoons sugar
3 tablespoons butter or 3 tablespoons margarine, melted
4 (8 ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
4 eggs
1 cup eggnog
1 tablespoon vanilla extract

Steps:

  • In a saucepan, combining the first four ingredients; bring to a boil.
  • Reduce heat; cook and stir over medium heat for 2 minutes.
  • Remove from the heat; set aside.
  • In a small bowl, combine cracker crumbs and sugar; stir in butter.
  • Press onto the bottom of a greased 9-inch springform pan.
  • Bake at 325 degrees for 10 minutes.
  • Cool on a wire rack.
  • In a mixing bowl, beat cream cheese and sugar until smooth.
  • Add flour and beat well.
  • Add eggs; beat on low just until combined.
  • Add eggnog and vanilla; beat just until blended.
  • Pour two-thirds of the filling over the crutst.
  • Top with half of the cranberry mixture (cover and chill remaining cranberry mixture).
  • Carefully spoon remaining filling on top.
  • Bake at 325 degrees for 60-70 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • Refrigerate overnight.
  • Remove sides of pan.
  • Spoon remaining cranberry mixture over cheesecake.
  • Yield: 12 servings Enjoy!

Nutrition Facts : Calories 529.9, Fat 32, SaturatedFat 17.6, Cholesterol 165.4, Sodium 338.2, Carbohydrate 53.9, Fiber 0.8, Sugar 46, Protein 8.3

EGGNOG KAHLUA CHEESECAKE WITH A GINGERSNAP CRUST



Eggnog Kahlua Cheesecake With a Gingersnap Crust image

This delicious cheesecake recipe embodies Christmas. The flavors of eggnog and Kahlua blend to create a delectable holiday dessert. Rum and nutmeg add a rich, buttery, sweet flavor and then there's a bite from the spicy gingerbread crust. Caramel drizzled on top guarantees everyone will fall in love with this cheesecake at first...

Provided by Cynthia Rivers Martinez

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 20

CRUST
3/4 box gingersnap cookies (16 oz box; use 12 oz)
about 1 sleeve of graham crackers
1 c sweet pecans
7 Tbsp butter
1/4 tsp cayenne pepper
1 dash(es) sea or kosher salt
CHEESECAKE
3 box cream cheese, 8 oz each
1 c sugar
4 eggs lightly beaten
1 c eggnog
1 Tbsp pure vanilla extract
2 Tbsp Kahlua
1 Tbsp rum flavoring
CARAMEL TOPPING
1 c butter
1/2 c evaporated milk
1 1/2 c light brown sugar
1 tsp vanilla extract

Steps:

  • 1. Heat oven to 375 and butter a 9-10" springform pan. Set aside.
  • 2. In food processor bowl, process the gingersnaps. Put aside in another bowl.
  • 3. Then process the graham crackers.
  • 4. While still processing, add sugar, cinnamon, cayenne, sea salt, and pecans.
  • 5. Add back in gingersnaps and slowly add butter til processed to crumb form.
  • 6. Press into a springform pan to about 1" up the side.
  • 7. Bake 10-12 min until lightly brown.
  • 8. In clean food processor bowl, add cream cheese until smooth.
  • 9. Add sugar until combined.
  • 10. Then add eggs scraping down sides until combined.
  • 11. Add eggnog, vanilla, rum flavor, and Kaluha until combined.
  • 12. Pour filling into crust.
  • 13. Bake 45 min until sides are slightly puffed (center will be soft). Turn off oven, leave the door ajar and let sit for 1 hr.
  • 14. Then transfer to the countertop and let sit 30 min. Once the cheesecake has cooled, loosen sides and refrigerate overnight.
  • 15. Make the caramel topping the next day prior to serving. To make the caramel topping, melt the butter in a saucepan.
  • 16. Add the milk and sugar; let come to a boil.
  • 17. Let it boil until sugar is all melted; stirring constantly.
  • 18. Take off the burger and add the vanilla.
  • 19. Continue stirring until mixture coats the back of the spoon.
  • 20. Drizzle sauce over cheesecake. Then cut and serve.

CHOCOLATE-EGGNOG CHEESECAKE SQUARES



Chocolate-Eggnog Cheesecake Squares image

Save some of the traditional holiday beverage for this simple dessert, requiring just 20 minutes of preparation.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 48

Number Of Ingredients 9

2 cups chocolate cookie crumbs (from 15-oz box)
1/2 cup butter or margarine, melted
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup dairy eggnog
2 eggs
1/2 cup miniature semisweet chocolate chips
1/4 teaspoon ground nutmeg

Steps:

  • Heat oven to 300°F. Line 13x9-inch pan with 18x18-inch square of heavy-duty foil so foil extends over long sides of pan. Spray foil with cooking spray. In small bowl, mix cookie crumbs and butter. Press in bottom of pan.
  • In large bowl, beat cream cheese and sugar with electric mixer on medium speed 1 to 2 minutes or until smooth. Beat in flour, eggnog and eggs on medium speed until smooth, scraping sides of bowl if necessary. With rubber spatula, fold in chocolate chips. Pour filling evenly over crust.
  • Bake 35 to 40 minutes or until edges are set. Center will be soft but will set when cool. Cool 1 hour. Refrigerate at least 2 hours. Sprinkle evenly with nutmeg. For squares, cut into 8 rows by 6 rows. Remove from foil. Store squares in refrigerator.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Square, Sodium 75 mg, Sugar 5 g, TransFat 0 g

BROWNIE BRITTLE EGGNOG CHEESECAKE BARS



Brownie Brittle Eggnog Cheesecake Bars image

Haven't tried this yet but they sound FAB! Got the recipe and pic off off a site called "Foodista" and she reposted it from Sheila G.'s website (creator of Brownie Brittle....which is delicious and addictive, by the way!!!) Try it out and let me know how it is! I'm on a diet....this is just food porn for me! hahaha

Provided by Dana Wigdor

Categories     Other Desserts

Time 45m

Number Of Ingredients 9

1 stick butter
2 c sheila g's brownie brittle crumbs
2 pkg cream cheese (8 oz.)
1/2 c sugar
1 Tbsp flour
1/2 c eggnog
2 eggs
1/2 c semi-sweet chocolate chips
nutmeg to sprinkle on top

Steps:

  • 1. Crust: Mix 1 stick of melted butter with 2 Cups of Brownie Brittle crumbs. Press into a greased 9 x 13 pan and Bake for 8 min at 350°
  • 2. Mix cream cheese, sugar, flour, eggnog, and eggs together. Add chocolate chips. Pour over crust.
  • 3. Bake at 350° for 35 minutes.
  • 4. Cool - then sprinkle nutmeg on top.

CHRISTMAS EGGNOG CHEESECAKE



Christmas Eggnog Cheesecake image

A holiday cheesecake made with real eggnog and a sour cream topping. Makes 12 servings at 92 cents each.

Provided by CRAZY4SUSHI

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 5h20m

Yield 12

Number Of Ingredients 17

8 whole graham crackers
1 teaspoon white sugar
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ cup butter, melted
4 (8 ounce) packages cream cheese, room temperature
¾ cup white sugar
¼ cup all-purpose flour
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 pinch ground cloves
1 egg
1 ¾ cups prepared eggnog
1 teaspoon vanilla extract
1 (8 ounce) carton sour cream
1 pinch ground nutmeg, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Process graham crackers in a food processor to make crumbs; pulse 1 teaspoon sugar, ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon with crumbs once or twice to combine. With processor running, drizzle butter into crumbs just to incorporate. Press graham cracker mixture into the bottom of a 9-inch spring form pan.
  • Bake crust in the preheated oven for 10 minutes; cool on wire rack.
  • Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Stir 3/4 cup sugar, flour, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and cloves in a bowl. Beat sugar mixture into cream cheese until smooth; beat in egg. Slowly beat eggnog into cream cheese mixture, followed by vanilla extract. Pour cream cheese filling into spring form pan over the crust. Tap pan lightly on a work surface to release air bubbles.
  • Bake in the oven for 1 hour.
  • Spread sour cream over filling. Return to oven and bake 5 more minutes.
  • Cool in pan on a rack until cool to the touch, about 30 minutes, before refrigerating to chill thoroughly. Sprinkle with ground nutmeg to taste before serving.

Nutrition Facts : Calories 492.4 calories, Carbohydrate 30.1 g, Cholesterol 138 mg, Fat 38.1 g, Fiber 0.5 g, Protein 9.1 g, SaturatedFat 23.3 g, Sodium 340.9 mg, Sugar 19.2 g

ROSE BAKES EGGNOG CHEESECAKE WITH GINGERSNAP CRUST



Rose Bakes Eggnog Cheesecake With Gingersnap Crust image

Make and share this Rose Bakes Eggnog Cheesecake With Gingersnap Crust recipe from Food.com.

Provided by Diane

Categories     Dessert

Time 2h30m

Yield 12 , 12 serving(s)

Number Of Ingredients 11

12 ounces gingersnaps, crushed to a fine crumb
1/4 cup sugar
1/4 teaspoon cinnamon
6 tablespoons salted butter, melted
32 ounces cream cheese, softened to room temp
4 large eggs, at room temp
1 1/2 cups eggnog
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon rum extract
1 teaspoon cinnamon (to taste)

Steps:

  • Start by preheating your oven to 325°F and then making the crust. I used my blender to crush the gingersnaps, then poured them into a bowl and added the sugar, cinnamon and melted butter. Mix it all up until the crust is all soaked with butter!
  • Pour the crushed cookies into a 10″ spring-form pan and up the sides at least an inch.
  • in a large mixing bowl, beat the cream cheese until very light and fluffy. Then add the eggs, one at a time, mixing after each addition and scraping down the sides as needed.
  • Next you'll need to add in the eggnog and mix until smooth. After that, add the sugar, flour, and cinnamon. And yes... mix again until smooth and creamy.
  • Pour mixture into your crust and bake it for 1 hour, then turn the oven off and crack the oven door. Leave the cheesecake there for another hour. After that, you can move it to a cooling rack to come to room temp or cover it and move it directly to the frig.
  • cool and chill for 6-8 hours before serving.

Nutrition Facts : Calories 585.8, Fat 37.4, SaturatedFat 20.3, Cholesterol 179.3, Sodium 494.4, Carbohydrate 54.4, Fiber 0.8, Sugar 35.9, Protein 9.9

HOLIDAY EGGNOG CHEESECAKE



Holiday Eggnog Cheesecake image

This looks very good--found it in an old cooking magazine cut out from my Mom. I think this will be great as the holidays approach!

Provided by spatchcock

Categories     Cheesecake

Time 12h20m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup graham cracker crumbs
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/4 cup margarine or 1/4 cup butter, melted
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup cold water
8 ounces cream cheese, softened
1/4 cup sugar
1 cup eggnog
1 cup whipping cream, whipped

Steps:

  • Combine crumbs, sugar, nutmeg and margarine;press onto bottom of 9-inch springform pan.
  • Soften gelatin in water; stir over low heat until dissolved.
  • Combine cream cheese and sugar at medium speed on electric mixer until well blended.
  • Gradually add gelatin and eggnog, mixing until blended.
  • Chill until slightly thickened; fold in whipped cream.
  • Pour over crust; chill until firm.
  • VARIATION: Ingrease sugar to 1/3 Celsius.
  • Substitute milk for eggnog.
  • Add 1 t vanilla and 3/4 t rum extract.
  • Continue as directed.

HOLIDAY EGGNOG CHEESECAKE



Holiday Eggnog Cheesecake image

Here is the cheesecake for the Christmas Season - made with eggnog, you will have all the special flavors of the Holiday Season all in one!!

Provided by Chef mariajane

Categories     Cheesecake

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 cup graham wafer crumbs
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/4 cup Parkay margarine, melted
1 (7 g) envelope unflavored gelatin
1 (8 ounce) package Philadelphia Cream Cheese, softened
1/4 cup sugar
1 cup eggnog
1 cup whipping cream, whipped

Steps:

  • Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan.
  • Soften gelatin in water; stir over low heat until dissolved.
  • Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
  • Gradually add gelatin and egnog, mixing until blended.
  • Chill until slightly thickened; fold in whipped cream.
  • Pour over crust; chill until firm.

EGGNOG CHEESECAKE I



Eggnog Cheesecake I image

A simple easy-to-make cheesecake served with a yummy Pecan Caramel Sauce. It's perfect for holiday get-togethers.

Provided by Eleanor Johnson

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 6h

Yield 12

Number Of Ingredients 15

¼ cup butter, melted
1 ¼ cups vanilla wafer crumbs
¼ cup white sugar
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
¼ cup dark rum
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
1 tablespoon cornstarch
1 cup water
2 tablespoons butter, melted
⅓ cup packed light brown sugar
2 tablespoons dark rum
½ cup chopped pecans

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a large bowl, combine 1/4 cup butter, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan.
  • In a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Mix in the eggs. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.
  • Bake in preheated oven for 40 to 50 minutes, or until center of cake springs back when lightly touched. Allow to cool, then chill.
  • To Make The Pecan Caramel Sauce: In a small bowl, dissolve the cornstarch in 1 cup of water. In a medium saucepan, melt 2 tablespoons butter. Stir in brown sugar and the cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat, and add 2 tablespoons dark rum. Allow to cool. Just before serving, stir the pecans into the sauce.
  • Remove the sides of the springform pan from the cooled cheesecake. Serve with the Pecan Caramel Sauce.

Nutrition Facts : Calories 549.8 calories, Carbohydrate 44.2 g, Cholesterol 134.5 mg, Fat 36.3 g, Fiber 0.8 g, Protein 9.7 g, SaturatedFat 19.4 g, Sodium 324.9 mg, Sugar 28.3 g

GLUTEN-FREE EGGNOG CHEESECAKE MUFFINS



Gluten-Free Eggnog Cheesecake Muffins image

Provided by Silvana Nardone

Categories     dessert

Time 1h10m

Yield 12 muffins

Number Of Ingredients 21

3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
1 cup finely ground gluten-free honey graham cookie crumbs (from about 9 cookies)
1 tablespoon packed light brown sugar
1/8 teaspoon salt
1/8 teaspoon pumpkin pie spice
2 1/2 tablespoons unsalted butter, melted
Two 8-ounce packages plain cream cheese, at room temperature
1 cup granulated sugar
3/4 cup eggnog, at room temperature
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup heavy whipping cream
1/2 cup eggnog
2 tablespoons confectioners' sugar
1/8 teaspoon pumpkin pie spice

Steps:

  • For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
  • For the crust: Preheat the oven to 325 degrees F and line a 12-cup muffin tin with paper liners. In a small bowl, combine the cookie crumbs, brown sugar, salt, pumpkin pie spice and butter. Reserve about 1/4 cup for topping the finished cheesecakes, then press about 1 heaping tablespoon of the crumb mixture onto the bottom of each cup. Bake until golden, 3 to 4 minutes; let cool completely. Leave the oven on.
  • For the filling: In a medium bowl and using an electric mixer, combine the cream cheese, granulated sugar, eggnog, eggs, vanilla, salt and nutmeg with 2 tablespoons gluten-free flour blend and beat until smooth. Top each crust until each cup is about 3/4 full with filling. Bake until set around the edges but still jiggly in the center, 15 to 18 minutes. Let cool completely on a wire rack, then remove from the tin.
  • For the whipped cream: Using an electric mixer with cleaned beaters, beat together the whipping cream and eggnog on high speed until soft peaks form. Add the confectioners' sugar and pumpkin pie spice; beat on medium-high speed until stiff peaks form. Top the cooled cheesecakes with the whipped cream and sprinkle over the reserved cookie crumbs.

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