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Holiday Eggnog Cheesecake

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Submitted by toby

No-bake eggnog cheesecake with a nutmeg graham cracker crust, cream cheese filling, and whipped cream. A chilled holiday dessert that needs no oven.

YIELD

10 servings

PREP

30 min

COOK

0 min

READY

4 hrs

A no-bake cheesecake that tastes like eggnog in dessert form. Cream cheese beaten with sugar and real eggnog, set with unflavored gelatin, lightened with folded whipped cream, and poured over a nutmeg-spiked graham cracker crust. All it needs is time in the fridge.

The gelatin is what makes a no-bake cheesecake possible. Dissolved in water and stirred into the cream cheese base, it sets the filling into a sliceable, creamy texture as it chills. Without it, you’d have a very delicious cream cheese soup.

Chilling until the mixture is slightly thickened before folding in the whipped cream is the step that matters. Too thin and the cream won’t hold. Just right and you get a mousse-like filling that’s light and airy.

Kitchen Tips

  • Soften the cream cheese fully before mixing. Cold cream cheese leaves lumps that gelatin won’t dissolve.
  • Dissolve the gelatin completely over low heat. Grainy gelatin means gritty cheesecake.
  • Fold the whipped cream gently with a spatula. Stirring deflates the air and gives you a dense, heavy filling instead of light and mousse-like.
  • Chill for at least 4 hours, or overnight for the cleanest slices.

Variations

  • Garnish with a dusting of freshly grated nutmeg or a dollop of whipped cream and a cinnamon stick.
  • For an off-season version without eggnog: use milk, extra sugar, vanilla, and rum extract as noted in the recipe.
  • Add a drizzle of caramel sauce over each slice for a holiday indulgence.

Ingredients

1 237
¼ 59
CUP ML SUGAR
¼ 1.3
TEASPOON ML NUTMEG
ground
¼ 59
CUP ML MARGARINE
melted
1 1
ENV. ENV. GELATIN, UNFLAVORED
unflavored *
¼ 59
CUP ML WATER
cold
8 231.2
OUNCES ML/G CREAM CHEESE
softened
¼ 59
CUP ML SUGAR
1 237
CUP ML EGGNOG
1 237
CUP ML HEAVY WHIPPING CREAM
whipped

Directions

Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan.

Soften gelatin in water; stir over low heat until dissolved.

Combine cream cheese and sugar, at medium speed on electric mixer until well blended.

Gradually add gelatin and eggnog, mixing until blended.

Chill until slightly thickened; fold in whipped cream.

Pour over crust; chill until firm.

VARIATION: Ingrease sugar to ⅓ cup Substitute milk for eggnog. Add 1 teaspoon vanilla and ¾ teaspoon rum extract. Continue as directed.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 247 70% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 167mg 7%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 15% Vitamin C 1%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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