Eggnog Cheesecake

10
Servings
80m
Prep Time
50m
Cook Time
2h 10m
Ready In


"Recipe source: Bon Appetit (December 1982) This needs to chill for several hours before serving -- so plan ahead."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (175.8 g)
  • Calories 522.6
  • Total Fat - 40.4 g
  • Saturated Fat - 19.6 g
  • Cholesterol - 677.2 mg
  • Sodium - 527.4 mg
  • Total Carbohydrate - 22.7 g
  • Dietary Fiber - 0 g
  • Sugars - 19.7 g
  • Protein - 17.3 g
  • Calcium - 140.7 mg
  • Iron - 2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.3 mg

Step 1

Butter a 9-inch springform pan.

Step 2

In a bowl combine crumbs, butter and sugar. Pat crumb mixture ovr bottom and 3/4 up sides of prepared pan. Chill thoroughly.

Step 3

Preheat oven to 350 degrees F.

Step 4

In a large bowl of an electric mixer beat the cheese at medium speed. Gradually add half and half and whipping cream, beating constantly. Add sugar and vanilla and mix well (the mixture will be granular). Add eggs and yolks one at a time, blending well after each addition (do not overbeat). Stir in rum and Cognac.

Step 5

Carefully pour batter into prepared crust. Sprinkle generously with nutmeg.

Step 6

Bake for 45-50 minutes or until top of cake is dry to touch. Cool at room temperature for one hour. Loosen sides with spatula and remove springform.

Step 7

Chill for several hours before serving.

Tips & Variations


No special items needed.

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