Creamy Eggnog Cheesecake – a delicious recipe with graham cracker crumbs, sugar, butter, ground nutmeg, Unflavored Gelatine, cold water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix cracker crumbs, 1/4 cup of the sugar, the butter and nutmeg; press firmly onto bottom of 9-inch springform pan.
2
Sprinkle gelatine over water in small saucepan; let stand 1 minute.
3
Cook on low heat 3 minutes or until gelatine is completely dissolved; stirring occasionally.
4
Beat cream cheese and remaining 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended.
5
Gradually add gelatine, then eggnog, beating well after each addition.
6
Refrigerate until slightly thickened.
7
Gently stir in whipped cream.
8
Pour over crust.
9
Refrigerate 4 hours or until firm.
10
Run knife or metal spatula around rim of pan to loosen cake; remove rim.
11
Cut cheesecake into 8 slices to serve.
12
Store leftover cheesecake in refrigerator.
758
kcal
Calories
62
g
Fat
31
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 1/2 cup sugar, divided, 1/4 cup (1/2 stick) butter or margarine, melted, 1/4 tsp. ground nutmeg, and more.
Yes, Creamy Eggnog Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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