Raspberry-Topped Eggnog Cheesecake

Eggnog and rum extract add subtle flavor to always-pleasing cheesecake, while raspberry sauce provides pretty color.

  • prep time 35 min
  • total time 8 hr 35 min
  • ingredients 12
  • servings 16

Ingredients

Cheesecake

1 1/4
cups crushed shortbread cookies (21 cookies)
1/4
cup butter or margarine, melted
3
packages (8 oz each) cream cheese, softened
1
cup sugar
3
eggs
1/2
cup eggnog
1/2
teaspoon rum extract
1/4
teaspoon ground nutmeg

Raspberry Sauce

1
package (10 oz) frozen raspberries in syrup, thawed, undrained
2
tablespoons sugar
2
teaspoons cornstarch
1 1/2
cups fresh raspberries
  • 1 Heat oven to 350°F. In small bowl, mix crushed cookies and butter. In ungreased 9-inch springform pan, press cookie mixture over bottom. Wrap foil around outside of pan to prevent drips. Bake crust about 10 minutes or until set.
  • 2 Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Gradually beat in 1 cup sugar until well blended. Beat in eggs, one at a time, on low speed until combined. Beat in eggnog, rum extract and nutmeg just until blended (do not overmix). Pour over crust.
  • 3 Bake 50 to 60 minutes or until set but center still jiggles slightly when moved. Cool 15 minutes; run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 1 hour. Refrigerate at least 6 hours or overnight.
  • 4 In food processor, place raspberries. Cover; process until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix pureed raspberries, 2 tablespoons sugar and the cornstarch. Heat to boiling over medium heat, stirring constantly. Refrigerate sauce 30 minutes to cool. Stir fresh raspberries into sauce. Before cutting cheesecake, carefully remove side of pan. Serve sauce over wedges of cheesecake. Store cheesecake covered in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    330
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    22g
    22%
    (Saturated Fat
    12g,
    12%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    200mg
    200%;
    Total Carbohydrate
    29g
    29%
    (Dietary Fiber
    2g
    2%
      Sugars
    24g
    24%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    4%;
    Calcium
    6%;
    Iron
    6%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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