Best Spiced Eggnog Cheesecake Recipes

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EGGNOG CHEESECAKE III



Eggnog Cheesecake III image

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.

Provided by Bill Sinclair

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h25m

Yield 16

Number Of Ingredients 10

1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
¾ cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • 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 : Calories 277 calories, Carbohydrate 22 g, Cholesterol 82.2 mg, Fat 18.9 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 186.7 mg, Sugar 16.8 g

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.

SPICED EGGNOG CHEESECAKE



Spiced Eggnog Cheesecake image

I searched through the DB and didn't find another like this so I thought I would add it. I got the recipe somewhere online and now I don't remember where. I have made it quite a few times and every time it turns out so delicious! However for those that know more about making cheesecake I seem to always get the stupid crack in the center so if you know any tricks to keeping that from happening please post them. It is a very moist cheesecake so moisture doesn't seem to be the issue. There is a bit of work involved to making this but it is simpler than it looks and oh so worth the effort!

Provided by CulinaryExplorer

Categories     Cheesecake

Time 1h25m

Yield 15 serving(s)

Number Of Ingredients 18

1 cup graham cracker crumbs (about 8 crushed whole crackers)
1 teaspoon sugar
1 1/2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, at room temp
3/4 cup sugar
1/4 cup flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 pinch ground cloves
1 egg
1 3/4 cups prepared eggnog
1 teaspoon vanilla extract
8 ounces sour cream
6 ounces white baking chocolate
1 pinch ground nutmeg

Steps:

  • Preheat oven to 350 degrees F.
  • For crust combine crumbs, sugar, ginger, nutmeg, cinnamon, and butter in small bowl until well blended. Press over bottom of 9-inch springform pan.
  • Bake 10 minutes, transfer pan to wire rack to cool, leave oven on.
  • For filling, beat cream cheese in medium bowl until smooth.
  • In small bowl mix sugar, flour, nutmeg, cinnamon, and cloves.
  • Add cream cheese, beat until smooth.
  • Beat in egg, then add eggnog slowly, beating continuously, finally beat in vanilla.
  • Pour onto crust in assembled pan. Tap lightly to release air bubbles.
  • Bake in preheated oven 1 hour.
  • Remove, spread sour cream over top and bake for 5 more minutes. Let cool on rack until cake is cool to touch, refrigerate.
  • For curls, line loaf pan with foil, leaving overhangs.
  • Melt chocolate in top of double boiler over barely simmering, not boiling water, stirring until smooth. Stir in nutmeg, then pour into pan spreading evenly.
  • Refrigerate until firm.
  • Lift Chocolate bar out of pan. Then using veggie peeler scrape into loose curls and arrange on top of cake!
  • ENJOY!

Nutrition Facts : Calories 451.5, Fat 34.3, SaturatedFat 21, Cholesterol 114.8, Sodium 274.2, Carbohydrate 29.5, Fiber 0.3, Sugar 21.4, Protein 7.9

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