Thursday, December 22, 2011

Eggnog Cheesecake

 Eggnog Cheesecake


1 3/4 Cup of Crushed Danish Butter Cookies
3 TBS of Packed Brown Sugar
1 Stick of Melted Salted Butter

+ Preheat oven to 350 degrees Fahrenheit

+ Melt one stick of butter in a microwave safe bowl.

+ Crush the Danish Butter Cookies and add to the bowl along with the brown sugar.

+ Combine by hand and pour into a 9" spring form pan that has been sprayed with cooking spray.

+ Smooth out into a solid sheet covering the bottom of the pan trying to be sure it is as even as possible with no holes.

+ Bake for 10 minutes then remove and wait to fill with filling.


3 8 Ounces Blocks of Cream Cheese
4 Medium Eggs
2 Ounces of Sour Cream
1 Cup of Granulated Sugar
3 TBS of All Purpose Flour
1 cup of Eggnog
1 tsp of Vanilla Extract
1 tsp of Ground Cinnamon 
1 tsp of Ground Nutmeg

+ Put the cream cheese into a large mixing bowl and cream well with a mixer.

+ Add the sugar and eggnog and mix until blended.

+ Whip the eggs in a bowl then pour into the filling mixture along with the rest of the ingredients except for the flour and vanilla and mix thoroughly.

+ Add the flour and vanilla and mix thoroughly.

+ Pour the filling mixture into the pan on top of the crust being sure to scrap the bowl.

+ Tap the pan lightly a few times to make sure all the air bubbles come to the top.

+ Bake for one hour. (Your oven may vary be sure to keep an eye and nose alert. You should know the variances of your oven though. Just use your best judgement.)

+ Remove from oven and turn it off. Set cake aside to cool IN THE PAN for 15 minutes.

+ Release the latch on the pan and gently circle the edge with a butter knife to make sure its loose from the sides.

+ Leave on the flat part of the pan or careful move it to a plate. ( I use the double invert method to get it off the baking pan so it doesn't get scratched up during cutting and serving.

+ Cover (plastic wrap or foil) and refrigerate for at least 8 hours before cutting and serving.

+ Cut into 12 pieces and place one Hershey's Kiss on top of each piece. (I used white chocolate covered fudge ones.)

This recipe serves 12 at 500 calories a serving (as written, if you make substitutions this will of course change).


I hope you enjoyed this recipe. If you cook this I'd love to hear what you thought. Thanks for stopping by and have an awesome day!