Eggnog Cheesecake Recipe

Hey Gnomies,

Do you remember that stupid meme that was going around Pinterest like wild fire a few years back: “Nothing tastes as good as skinny feels” with an emaciated picture of a super model? Well, today’s recipe tastes way better than skinny could ever feel. Eggnog is pretty fattening all by itself but when you mix it with three packages of cream cheese you might as well go ahead and get those stretchy pants out of your dresser before you even taste it.

Eggnog is one of those special treats that only comes around Christmastime. My family loves eggnog and we make sure to stock up on it while it’s available at the grocery store because before you know it, it’s all gone and we have to wait a whole year before we can buy it again.

Sorry, I couldn’t resist

Eggnog is a tasty drink but why limit the yummy flavor of eggnog to just beverages? Today I am going to show you how to make a decadent eggnog cheesecake. Perfect for the holidays or as long as you can get a carton of eggnog at the grocery store. This recipe is super easy. It was actually my first attempt at making a cheesecake and I will definitely be making one again. I decided to go easy on myself and buy a pre-made graham cracker pie crust so this recipe is mainly for the filling.

So, join me in some stretchy pants and head to the kitchen to make this delicious Eggnog cheesecake.

Ingredients

10 inch premade graham cracker pie crust
3 eggs
3 8oz packages of cream cheese
1 cup of eggnog
1 cup of granulated sugar
1 tsp of rum extract
½ teaspoon of cinnamon

Directions

Preheat the oven to 325.

Take all the eggs, cream cheese and eggnog and blend them together in the food processor. Add the sugar, rum extract and cinnamon and blend again. Once fully blended pour the filling into the pie crust.

Let it bake for 60 minutes, then turn the heat off the oven and let it sit until the oven has cooled. Once it is cool let it chill in the fridge for 6-8 hours. Sprinkle a little cinnamon on top to make it look extra fancy and serve with whipped cream.

Now, letting the cheesecake sit in the oven as it cools is supposed to prevent it from “cracking.” Unfortunately, it did not work very well for me:

Just say no to crack

Fortunately a cracked out cheesecake still tastes just as delicious as a perfectly smooth one so if it happens despite your efforts to cool it slowly, don’t worry.

What tasty desserts are you making this holiday season? Share your best recipes with me in the comments and make sure to check out my food board on Pinterest.