Best 5 Eggnog Cheesecake Iii Recipes

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Indulge in a delightful culinary experience with our exquisite Eggnog Cheesecake collection. This curated selection of recipes offers a symphony of flavors and textures, promising an unforgettable dessert experience. Each cheesecake is carefully crafted to deliver a perfect balance of richness, creaminess, and holiday cheer.

From the classic Eggnog Cheesecake, boasting a velvety smooth filling nestled in a graham cracker crust, to the decadent Chocolate Eggnog Cheesecake, featuring a rich and indulgent chocolate swirl, our recipes cater to every palate. For those who prefer a gluten-free option, the Gluten-Free Eggnog Cheesecake provides a delicious alternative without compromising on taste and texture.

Those looking for a unique twist on the traditional cheesecake will delight in the Eggnog Cheesecake with Gingersnap Crust, where the spicy warmth of gingersnaps complements the creamy eggnog filling perfectly. And for a touch of elegance, the Eggnog Cheesecake with Raspberry Swirl adds a vibrant pop of color and a burst of tangy sweetness.

Each recipe is meticulously detailed, ensuring that even novice bakers can create these delightful cheesecakes with ease. With step-by-step instructions, helpful tips, and a comprehensive list of ingredients, you'll be guided through the baking process effortlessly.

So gather your ingredients, preheat your oven, and embark on a culinary journey filled with the heartwarming flavors of the holidays. Our Eggnog Cheesecake collection is sure to become a cherished tradition in your kitchen, bringing joy and satisfaction to your family and friends.

Here are our top 5 tried and tested recipes!

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.

EGGNOG CHEESECAKE



Eggnog Cheesecake image

This easy Eggnog Cheesecake recipe is thick, creamy and full of eggnog! A perfect dessert recipe for the holidays, it's a delicious way to enjoy one of my favorite drinks of the season.

Provided by Lindsay

Categories     Dessert

Number Of Ingredients 15

2 ¼ cups (302g) graham cracker crumbs
½ cup (112g) salted butter, melted
3 tbsp (39g) sugar
1/2 tsp nutmeg
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (230g) eggnog
3/4 tsp ground nutmeg
4 large eggs, room temperature
1 cup (240ml) heavy whipping cream, cold
3 tbsp (45ml) eggnog
10 tbsp (72g) powdered sugar
Nutmeg, for sprinkling
Pearl sprinkles, optional

Steps:

  • CRUST
  • Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  • . Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  • . Bake the crust for 10 minutes, then set aside to cool.
  • . Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. See how I set up my pans. Set prepared pan aside. CHEESECAKE FILLING AND TOPPING
  • p id="instruction-step-6″>5. Reduce oven to 300°F (148°C). 6.
  • In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 7.
  • Add the eggnog and nutmeg and mix on low speed until well combined. 8.
  • Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. 9.
  • Pour the cheesecake filling into crust and spread evenly. 10
  • Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 11
  • Bake for 1 hour and 30-40 minutes. 12
  • Turn off heat and leave cheesecake in oven with door closed for 30 minutes. 13
  • Crack oven door and leave the cheesecake in the oven for about 30 minutes. 14
  • Remove cheesecake from oven and chill until firm, 5-6 hours or overnight. 15
  • To make the whipped cream, add the heavy whipping cream, eggnog and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form. 16
  • Remove the cheesecake from the pan, then pipe the whipped cream onto the cheesecake. I made little rosettes with Ateco tip 844, but feel free to decorate as you like. Sprinkle with a little nutmeg and pearl sprinkles, if desired. 17
  • Refrigerate the cheesecake until ready to serve. Cheesecake is best for 3-4 days.

Nutrition Facts : ServingSize 1 Slice, Calories 432 calories, Sugar 32.6 g, Sodium 399.2 mg, Fat 23.8 g, SaturatedFat 13.6 g, TransFat 0.5 g, Carbohydrate 47.2 g, Fiber 1.3 g, Protein 8.6 g, Cholesterol 128.7 mg

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

EGGNOG CHEESECAKE



Eggnog Cheesecake image

Wow the crowd with our creamy, luscious Eggnog Cheesecake. The festive nutmeg and rum aroma of our Eggnog Cheesecake is simply out of this world.

Provided by My Food and Family

Categories     Home

Time 6h40m

Yield 16 servings

Number Of Ingredients 11

46 vanilla wafers, finely crushed (about 2 cups)
6 Tbsp. butter or margarine, melted
1/2 tsp. ground nutmeg
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
3 Tbsp. rum
1 tsp. vanilla
1 cup whipping cream
2 whole egg s
4 egg yolk s

Steps:

  • Heat oven to 325°F.
  • Mix wafer crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, sugar, flour, rum and vanilla with mixer until blended. Add whipping cream; mix well. Add whole eggs and yolks, 1 at a time, mixing on low speed after each just until blended; pour into crust.
  • Bake 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 410, Fat 32 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 175 mg, Sodium 310 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 18 g, Protein 6 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.

Tips:

  • Use a high-quality cream cheese for the best flavor and texture. Make sure it is softened to room temperature before using.
  • Don't overbeat the cream cheese mixture. Overbeating can make the cheesecake dense and crumbly.
  • Use a springform pan for easy removal of the cheesecake.
  • Bake the cheesecake in a water bath to prevent cracking.
  • Chill the cheesecake for at least 4 hours, or overnight, before serving. This allows the flavors to meld and the cheesecake to set properly.
  • Garnish the cheesecake with whipped cream, fresh fruit, or a dusting of powdered sugar before serving.

Conclusion:

This eggnog cheesecake is a festive and delicious dessert that is perfect for any holiday gathering. With its creamy texture, rich flavor, and boozy eggnog filling, this cheesecake is sure to be a hit. So next time you're looking for a special dessert, give this eggnog cheesecake a try. You won't be disappointed!

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