Eggnog Cheesecake

Eggnog Cheesecake


Eggnog Cheesecake…

Eggnog Cheesecake
  • Crust
  • 1 cup vanilla wafer cookie crumbs (about 24 wafers)
  • 3 tablespoons butter, melted
  • Filling
  • 3 (8-oz.) pkg. cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • ¾ cup dairy eggnog (do not use canned)
  • ½ teaspoon rum extract
  • ¼ teaspoon nutmeg
  • Sauce
  • 1 (21-oz.) can cherry pie filling
  • ¼ cup frozen cranberry juice concentrate, thawed
  • ¼ teaspoon rum extract
  1. Heat oven to 350°F. In small bowl, combine crust ingredients; mix well. Press in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until set.
  2. Meanwhile, beat cream cheese in large bowl at medium speed until light and fluffy. Gradually beat in sugar until smooth. At low speed, add eggs 1 at a time, beating just until combined after each addition. Add eggnog, rum extract and nutmeg; beat until smooth.
  3. Remove crust from oven. Reduce oven temperature to 325°F. Pour cream cheese mixture over partially baked crust. Return to oven; bake at 325°F. for 55 to 65 minutes or until set. Cool in pan on wire rack for 30 minutes. Run knife around sides of pan to loosen. Cool 2 hours or until completely cooled. Refrigerate at least 2 hours.
  4. Just before serving, in medium bowl, combine all sauce ingredients; mix well. To serve, carefully remove sides of pan. Cut cheesecake into wedges; place on individual dessert plates. Spoon sauce over each serving. Store in refrigerator.

Source: pillsbury