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Eggnog Cheesecake

Eggnog Cheesecake


This irresistible flavor of seasonal eggnog helps make this the perfect special-occasion holiday dessert.


Eggnog Cheesecake



  • 8 soft oatmeal cookies (2 inch, about 1-1/2 cups, crumbled)
  • 4 pkg. PHILADELPHIA Cream Cheese (8 oz. each, softened)
  • 1 cup sugar
  • 1 tsp . ground nutmeg
  • 1 tsp . vanilla
  • 2 Tbsp . rum
  • 4 eggs
  • 1/2 cup whipping cream


  1. Heat oven to 325°F.
  2. Press cookie crumbs onto bottom of 9-inch springform pan.
  3. Beat cream cheese, sugar, nutmeg, vanilla and 2 Tbsp. rum with mixer until blended. Add eggs 1 at a time, mixing on low speed after each just until blended; pour over crust.
  4. 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.
  5. Beat cream in small bowl with mixer on high speed until stiff peaks form. Spread over cheesecake.

Recipe courtesy and reprinted with permission of Kraft Recipes 

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