Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.

Save

0
Print

924
Pinterest

0
Email

0
Facebook

0

Eggnog Cheesecake with Cherry Sauce

(2)

1 reviews

25 min prep time
6 hr 0 min total time
11 ingredients
16 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

924

Try These Next

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 32%
Saturated Fat 12g 60%
Cholesterol: 100mg; 33%
Sodium: 200mg; 8%
Total Carbohydrate: 35g; 12%
Dietary Fiber 0g 0% Sugars 29g
Protein: 5g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 4%; 4%
Calcium: 6%; 6%
Iron: 6%; 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.

Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved

Follow Pillsbury: