Eggnog Cheesecake

Eggnog Cheesecake
Servings: 12 Prep 15 mins Bake 350°F 55 mins


  • 12 cinnamon graham cracker boards, crushed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons plus 2/3 cup sugar
  • 3 8 ounce package cream cheese, softened
  • 1/4 cup cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 egg plus 2 egg yolks
  • 1/2 cup milk
  • 1 1/2 tablespoons rum flavoring

Make It

1. Heat oven to 350 degrees. Combine graham crackers, butter and 2 tbsp of the sugar. Press into bottom and 1 inch up side of a 9-inch springform pan or a Push Pan. Bake at 35 degrees for 10 minutes. Cool slightly.

2. In a bowl, beat cream cheese until smooth. In a small bowl, blend remaining 2/3 cup sugar, the cornstarch, cinnamon and nutmeg. On low speed, beat into cream cheese. Increase speed to medium; beat in egg, then yolks. Beat in milk and rum flavoring.

3. Pour filling into crust, spreading level. Bake at 350 degrees for 45 minutes, or until just set in center. While warm, run a thin spatula between pan and crust. Cool to room temp and refrigerate until serving.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 320, Fat, total (g): 27, chol. (mg): 128, sat. fat (g): 16, carb. (g): 16, fiber (g): , pro. (g): 5, sodium (mg): 199, Percent Daily Values are based on a 2,000 calorie diet.