Creamy Eggnog Cheesecake – a delicious recipe with unflavoured gelatine, cold water, Cream Cheese, sugar, eggnog, graham crumbs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sprinkle gelatine over water in small saucepan; let stand 1 min.
2
Cook on low heat 3 min.
3
or until gelatine is completely dissolved, stirring occasionally.
4
Cool slightly.
5
Beat cream cheese and 1/4 cup sugar in large bowl with mixer until blended.
6
Gradually add gelatine, then eggnog, beating well after each addition.
7
Refrigerate until slightly thickened.
8
Combine graham crumbs, nutmeg, butter and remaining sugar; press onto bottom of 9-inch springform pan.
9
Beat whipping cream with mixer on high speed until stiff peaks form; stir gently into cream cheese mixture.
10
Pour over crust.
11
Refrigerate 4 hours or until firm.
12
Run knife around rim of pan to loosen cake; remove rim.
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 env. unflavoured gelatine, 1/4 cup cold water, 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened, 1/2 cup sugar, divided, 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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