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Eggnog Cheesecake

1 cup graham cracker crumbs
2 tbsp. granulated sugar
3 tbsp. butter (melted)


1 1/2 lb. cream cheese (softened)
1 cup granulated sugar
1/2 cup whipping cream
3 tbsp. all-purpose flour
3 eggs
2 tbsp. rum (or 2 tbsp. orange juice and 1 tsp. rum extract)
1/2 tsp. nutmeg


2 oz semisweet chocolate
round red candies
gold or silver dragees

Combine crumbs, sugar and butter , press onto bottom of 9" spring form pan. Bake in 325 F. oven for 10 minutes. Let cool on rack. Filling: In food processor or in a bowl, beat together cream cheese, sugar, cream and flour until smooth, beat in eggs, rum and nutmeg. Pour over crust. Bake in 425 F. oven for 10 minutes. Reduce heat to 250 F. and bake for 45 minutes longer or until edge is set but center still jiggles slightly. Turn oven off. Quickly run knife around edge of cake, let cool in oven for 1 hour. Remove to rack and let cool completely. Garnish: Melt semisweet chocolate and let cool slightly. Roll out between waxed paper to 1/8 inch thickness, place on baking sheet and refrigerate until firm. Cut out holly leaf shapes. Place on cheesecake. Remelt remaining chocolate and pipe onto cheesecake to form stems. Add candies and dragees for berries. Makes 10 to 12 servings. Submitted by Brenda Gillcash, Long Creek, P.E.I.

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