Best Splendid 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

LIGHT EGGNOG CHEESECAKE



Light Eggnog Cheesecake image

Make and share this Light Eggnog Cheesecake recipe from Food.com.

Provided by cjbamboo

Categories     Cheesecake

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup graham cracker crumbs
2 tablespoons Splenda granular
1 tablespoon butter, melted
3 (8 ounce) packages light cream cheese
3/4 cup Splenda granular
1/4 cup sugar
3 tablespoons flour
1 cup low-fat eggnog (I actually use Holly Nog, a soy eggnog)
3 tablespoons egg whites
1 tablespoon rum
2 teaspoons rum extract
1/4-1/2 teaspoon nutmeg

Steps:

  • Preheat oven to 325°F.
  • Combine crumbs, Splenda and butter. Press into the bottom of a 9 inch springform pan that is lined with parchment paper.
  • Bake for 10 minutes. Cool.
  • Preheat oven to 425 F (400 F convection).
  • Beat remaining ingredients until very smooth.
  • Bake for 10 minutes.
  • Reduce heat to 250 F (225 F convection).
  • Bake for 45 minutes or until center of cheesecake is firm but wiggly.
  • Remove from oven, immediately run knife around edges to loosen cheesecake.
  • Cool completely at room temperature before removing rim.
  • Refrigerate overnight before serving.

Nutrition Facts : Calories 323.5, Fat 22.5, SaturatedFat 13.7, Cholesterol 68.5, Sodium 422.7, Carbohydrate 19.3, Fiber 0.4, Sugar 9.7, Protein 10.1

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.

SUPER EASY EGGNOG CHEESECAKE



Super Easy Eggnog Cheesecake image

As the name says, this a SUPER easy eggnog cheesecake. It is also VERY rich. I suppose this could be lightened up by using fat free cream cheese, milk and possibly eggnog (if it exists, not sure on that one). Pressing the Pirouette cookies into the sides of the cake makes for a beautiful presentation on any holiday table. For an even prettier touch, tie a festive ribbon around the cake before presenting it to your guests or family. Recipe comes from "More Joys of Jello" cookbook. Cook time includes chill time.

Provided by Malriah

Categories     Cheesecake

Time 3h15m

Yield 8-10 slices

Number Of Ingredients 11

11 ounces chocolate laced pirouette cookies (plain can be used but look for the chocolate laced)
1/3 cup graham cracker crumbs
3 tablespoons margarine, melted
16 ounces cream cheese, softened
2 cups eggnog, cold
2 cups milk, cold
2 (3 1/2 ounce) packages instant vanilla pudding or 2 (3 1/2 ounce) packages French vanilla instant pudding
1 tablespoon rum
1/8 teaspoon ground nutmeg
Cool Whip, thawed, for garnish (optional)
grated semisweet chocolate, for garnish (optional)

Steps:

  • Trim pirouette cookies to 1 1/2 to 2 inch lengths; set aside.
  • Crush trimmed off ends into crumbs.
  • Combine cookie and graham cracker crumbs with margarine.
  • Press firmly into a 9-inch springform pan.
  • Beat cream cheese with an electric mixer until smooth.
  • Gradually add eggnog, milk, pudding mix, rum and nutmeg, beating continuously until very smooth.
  • Pour over graham cracker/cookie crust.
  • Chill for at least 3 hours.
  • Remove from fridge.
  • Run a hot knife or metal spatula around the edges of pan to loosen.
  • Remove sides of pan.
  • Gently press reserved cookies onto the side of cake, cut sides down.
  • Garnish as desired with Cool Whip and grated chocolate.
  • Serve!

Nutrition Facts : Calories 439.6, Fat 29.1, SaturatedFat 15, Cholesterol 108.5, Sodium 670.1, Carbohydrate 36, Fiber 0.1, Sugar 31.3, Protein 8.6

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.

SHOWSTOPPER EGGNOG CHEESECAKE



Showstopper Eggnog Cheesecake image

I got this out of the latest issue of "Midwest Living." This will definately get made for the holiday season! There are two options, baking with or without a waterbath. Cook time is for waterbath option.

Provided by yooper

Categories     Cheesecake

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 12

1 cup very finely ground cashews
1 cup finely crushed graham cracker (14 squares)
1/2 cup sugar
1/2 cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup sugar
1 tablespoon rum (optional)
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
3 eggs
1 1/2 cups dairy eggnog
cashews, brittle (optional)

Steps:

  • For the crust: In a medium bowl, stir together the ground cashews, graham crackers and the 1/2 cup sugar.
  • Drizzle the melted butter over the cashew mixture.
  • Toss till mixed well.
  • Press the cashew mixture onto the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan.
  • Wrap outside of the springform pan securely with heavy foil.
  • Set aside.
  • For filling: In a large mixing bowl, beat cream cheese with electric mixer on medium-high speed 3 to 4 minutes or till mixture is completely smooth, scraping sides of bowl.
  • Reduce speed to medium, beat in rum (if you like), sugar, vanilla and nutmeg.
  • Add eggs all at once, beat on low speed till just combined.
  • Stir in eggnog.
  • Pour filling into crust-lined pan.
  • Place springform pan in a large roasting pan.
  • (Make sure there's at least 1 inch between the springform pan and the edges of the roasting pan).
  • Place roasting pan on oven rack.
  • Carefully pour enough hot tap water into roasting pan to come halfway up side of springform pan.
  • Bake in 350 oven 60 to 70 minutes or till edge of cheesecake is firm and center appears nearly set when lightly shaken.
  • Carefully remove pan from water bath, transfer to a wire rack.
  • Cool 15 minutes.
  • Remove foil.
  • Lossen crust from sides and cool 30 minutes.
  • Remove sides of pan, cool.
  • Cover with plastic wrap and refrigerate up to 2 days.
  • Garnish with cashew brittle, if you like.
  • To bake without the water bath: Prepare cheesecake as above, except omit the foil; place the pan with filling in a shallow roasting pan.
  • Bake without water bath 45 to 50 minutes or till center appears nearly set when shaken.
  • Surface will have a more golden color than cheesecake baked in a water bath.

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