Eggnog Cheesecake with Cherry Sauce

These delicious eggnog cheesecake served with cherry sauce are perfect for an anytime dessert.

(2)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 25 min
  • total time 6 hr 0 min
  • ingredients 11
  • servings 16
 

Ingredients

Crust

1
cup vanilla wafer cookie crumbs (about 24 wafers)
3
tablespoons butter, melted

Filling

3
(8-oz.) pkg. cream cheese, softened
1
cup sugar
3
eggs
3/4
cup dairy eggnog (do not use canned)
1/2
teaspoon rum extract
1/4
teaspoon nutmeg

Sauce

1
(21-oz.) can cherry pie filling
1/4
cup frozen cranberry juice concentrate, thawed
1/4
teaspoon rum extract

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In small bowl, combine crust ingredients; mix well. Press in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until set.
  • 2 Meanwhile, beat cream cheese in large bowl at medium speed until light and fluffy. Gradually beat in sugar until smooth. At low speed, add eggs 1 at a time, beating just until combined after each addition. Add eggnog, rum extract and nutmeg; beat until smooth.
  • 3 Remove crust from oven. Reduce oven temperature to 325°F. Pour cream cheese mixture over partially baked crust. Return to oven; bake at 325°F. for 55 to 65 minutes or until set. Cool in pan on wire rack for 30 minutes. Run knife around sides of pan to loosen. Cool 2 hours or until completely cooled. Refrigerate at least 2 hours.
  • 4 Just before serving, in medium bowl, combine all sauce ingredients; mix well. To serve, carefully remove sides of pan. Cut cheesecake into wedges; place on individual dessert plates. Spoon sauce over each serving. Store in refrigerator.
  • 1 Heat oven to 350°F. In small bowl, combine crust ingredients; mix well. Press in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until set.
  • 2 Meanwhile, beat cream cheese in large bowl at medium speed until light and fluffy. Gradually beat in sugar until smooth. At low speed, add eggs 1 at a time, beating just until combined after each addition. Add eggnog, rum extract and nutmeg; beat until smooth.
  • 3 Remove crust from oven. Reduce oven temperature to 325°F. Pour cream cheese mixture over partially baked crust. Return to oven; bake at 325°F. for 55 to 65 minutes or until set. Cool in pan on wire rack for 30 minutes. Run knife around sides of pan to loosen. Cool 2 hours or until completely cooled. Refrigerate at least 2 hours.
  • 4 Just before serving, in medium bowl, combine all sauce ingredients; mix well. To serve, carefully remove sides of pan. Cut cheesecake into wedges; place on individual dessert plates. Spoon sauce over each serving. Store in refrigerator.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
12g,
12%
),
Cholesterol
100mg
100%;
Sodium
200mg
200%;
Total Carbohydrate
35g
35%
(Dietary Fiber
0g
0%
  Sugars
29g
29%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
4%;
Calcium
6%;
Iron
6%;
Exchanges:
1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.