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How To make Eggnog Cheesecake with Cinnamon Graham Cracker Crust
9 Whole graham crackers
2 tb Sugar
1 1/2 ts Ground cinnamon
1/4 c Unsalted butter; melted
FILLING:
1 1/2 lb Cream cheese; room temp.
3/4 c Sugar
2 tb Dark rum
1 tb Brandy
1 ts Vanilla extract
1/2 ts Ground nutmeg
3 lg Eggs; room temperature
TOPPING:
1 1/2 c Sour cream
1 1/2 tb Sugar
1/4 ts Vanilla extract
1 ts Ground cinnamon
Cinnamon sticks For Crust: Position rack in center of oven and preheat to 375 F. Grind graham crackers, sugar and ground cinnamon in processor. Transfer crumb mixture to medium bowl. Add butter and toss until evenly moistened. Press crumb mixture over bottom and 1-3/4 inches up sides of 9-inch-diameter springform pan with 2-3/4-inch-high sides. Freeze crust
until cold, about 10 minutes. Bake crust until beginning to brown, about 8 minutes. Transfer crust to rack and cool.
For Filling: Beat cream cheese and sugar in large bowl of electric mixer until very smooth. Add dark rum, brandy, vanilla extract and ground nutmeg and beat to blend. Reduce speed to low. Add eggs 1 at a time, beating after each addition until just blended. Spoon filling into crust. Bake until filling is puffed, very light brown and softly set in center, about 45 minutes. Transfer cheesecake to rack and cool 30 minutes. (Center may fall slightly.) Increase oven temperature to 400 F. For Topping: In medium bowl whisk sour cream, sugar and vanilla extract to blend. Pour mixture gently over cheesecake, filling center depression, and spread evenly to edges. Bake until set, about 8 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Cut around sides of pan to loosen. Release pan sides. Sift ground cinnamon and nutmeg over cheesecake. Arrange cinnamon sticks in center and serve. * Source: Bon Appetit - December 1992 * Typed for you by Karen Mintzias
How To make Eggnog Cheesecake with Cinnamon Graham Cracker Crust's Videos
Instant Pot Eggnog Cheesecake | The best ever | Instant Pot Duo Gourmet
How to make an Instant Pot Eggnog Cheesecake with easy step by step instructions. This cheesecake is so smooth and good with the great tastes of the holiday season with cinnamon, nutmeg and eggnog. It is made in the Instant Pot Duo Gourmet but can be made in any kind of pressure cooker or model.
If you like this cheesecake check out my Keylime Cheesecake here
Ingredients needed
Crust
1 cup crushed graham crackers crumbs or gingersnap cookies
2 T butter, melted
1 T brown sugar
1/8 t cinnamon
2 T flour
Batter
16 oz cream cheese, room temp.
2 large eggs, room temp.
1/2 cup eggnog
1/2 cup sugar
2 1/2 T corn starch
1/2 t rum extract or 1.5 Tblsp rum
1/2 t cinnamon
1/4 t nutmeg
pinch of salt
Directions
1. Combine crushed graham crackers or gingersnaps, brown sugar, flour and cinnamon. Add melted butter. Using a fork, mix until dry ingredients are moist and will hold together. Press mixture into 7-inch springform or cheesecake pan. Set aside until cheesecake mixture is ready.
2. Lightly beat cream cheese to break up. Add eggs, sugar, rum extract, nutmeg, cinnamon, salt and cornstarch. Beat only until combined - don't over mix.
3. Scrap side of bowl.
4. Add eggnog. Mix only enough to make batter smooth. Don't over mix.
5. Pour eggnog mixture onto crust.
6. Carefully tap pan with mixture in it onto counter or table to release any large air bubbles.
7. Place wire rack in bottom of Instant Pot. Add 1 1/2 cups cold water.
8. Secure lid and set pressure release to close.
9. Cook cheesecake for 29 minutes using manual high pressure. When timer beeps turn Instant Pot off. Let cheesecake natural release (depressurize and cool without manually releasing pressure. This takes 20 minutes.
10. Once pressure has released, open lid carefully without dripping condensation from lid on cheesecake.
11. Gently dab top of cheesecake with a paper towel to remove liquid that may be on the surface.
12. Remove and set on wire rack to cool. Once it has cooled to room temperature, refrigerate for 12-24 hours. This will help it become firm.
13. Pipe sweet whipped cream on top and sprinkle with cinnamon.
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00:00 Instant Pot Eggnog Cheesecake
00:26 Getting started with crust
02:18 Getting started on the batter
07:55 Adding Eggnog
08:57 Adding batter to crust
09:28 Sammy getting taste
09:50 Getting pot ready & setting time
11:38 Opening pot after cooking
12:58 Decorating & serving next day
15:52 Outro and Thank you
★ LINKS FOR USED IN VIDEO
Instant Pot Duo
Zulay 7 inch Springform Non stick pan
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Power Air Fryer XL 5.3 quart
Air fryer Accessories
Dash 8 inch Express Griddle
Homemaxs Magnetic Knife Holder
Kuluner Digital Meat Thermometer
Talented Kitchen Magnetic Spice Tins
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UP: 1/5/22
Eggnog Cheesecake - Cooked by Julie - Episode 88
Crust:
1 cup graham cracker crumbs
1/8 tsp nutmeg
1/8 tsp cinnamon
3 tbsp unsalted melted butter
Cheesecake:
3 blocks of cream cheese
1 cup sugar
1 cup eggnog
2 tbsp all purpose flour
2 eggs
1 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla extract
*Bake in a preheated oven at 325 degrees for about 35 mins or until done*
If you are baking it in a 9inch springform pan bake for 1 hour
Mix Condensed Milk and Cream Cheese Then Be Amazed!
????❤️Recipe Here:
???? 25% off NOW! ????❤️ Quick and Easy Recipes! ❤️ Dining On A Dime Cookbook
“How do you make no-bake cheesecake from scratch?” The answer is so simple and straightforward, you’ll love it!
For my easy no-bake cheesecake, you’ll use a store-bought graham cracker crust. Beat all the ingredients (except the pie crust ;-) and the pie filling) until they are thoroughly blended. You’ll need a hand mixer to get a nice smooth filling. Pour the mixture in your store-bought crust, smooth it out, and chill. That’s all there is to it.
Mini Eggnog Cheesecakes!???? | Ep #186
Hi Everyone!
Today I will be demonstrating how to make these delicious & creamy Mini Eggnog Cheesecakes! They are just perfect! You, your family and your guests will love them!
Enjoy!
Recipe:
Crust:
1-1/4 cups graham cracker crumbs
1/4 cup melted butter
1 tablespoon sugar
Filling:
4 - 8oz pkgs cream cheese softened at room temperature
2 tsps vanilla extract
1-1/4 cups eggnog
2 tablespoons of rum
3 eggs
1/8 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
3/4 cups sugar
Topping:
2 cups heavy whipping cream whipped to soft peaks (35% fat)
6 tablespoons icing sugar
1 tsp cinnamon + 1/4 tsp nutmeg
No Fail Eggnog Cheesecake: Perfect for the Holidays
So now I have an absolute favorite cheesecake for Christmas: EGGNOG CHEESECAKE! So now I have an absolute favorite cheesecake for Christmas. The smoothness and creaminess along with that touch of nutmeg flavor is out of this world. Adding toasted pecans and powdered sugar make this dessert absolutely one of a kind!
For the recipe:
Stacy Lyn Harris is a mother of 7 who loves making family meals from scratch, cooking wild game, raising chickens & bees, and preserving fruits & vegetables.
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Eggnog Cheesecake Bites | NO Bake Mini Eggnog Cheesecakes
INGREDIENTS:
Graham Cracker Base
1¼ cup Graham Cracker Crumbs 125g
⅓ cup salted butter melted (5-6 tablespoons)
⅓ cup granulated sugar 67g (can also use packed light or dark brown sugar)
Eggnog Cheesecake Filling
⅓ cup eggnog
12 ounces full fat PHILADELPHIA cream cheese at room temperature
½ cup granulated sugar
½ teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Whipped Cream Topping
⅔ cup Heavy Whipping Cream
2 Tablespoons Eggnog
½ cup powdered sugar 8 tablespoons
Nutmeg for sprinkling
Instructions
Make Graham Cracker Base
In a medium sized mixing bowl combine the three ingredients. Use a spoon to mix well until combined.
Distribute this mixture evenly in a 12-count muffin tin lined with cupcake liners.
Use the bottom of a glass tumbler or the back of a spoon to press it down.
Make Eggnog Cheesecake Filling
In a large bowl add cream cheese and eggnog. Use a stand mixer fitted with a paddle attachment or an electric hand mixer. Combine cream cheese and eggnog until rich, creamy, and smooth.
Add in granulated sugar and pure vanilla extract. Combine well. Scrape down the bottom and sides of the bowl using a rubber spatula as needed.
Use a spoon to distribute the eggnog cheesecake filling on top of each mini cheesecake crust.
Refrigerate Mini Cheesecakes in the pan for 3 hours or until completely set. Keep refrigerated until ready to serve.
Make Whipped Eggnog Topping (OPTIONAL)
In a large mixing bowl combine whipped cream, eggnog, and powdered sugar. Whip on high speed until decadent, creamy, and foamy.
Remove cheesecakes from the pan and pipe eggnog whipped cream on top.
Sprinkle ground nutmeg and serve right away.