Eggnog Cheesecake with Whipped Cream
Baked cheesecake with eggnog, nutmeg and graham cracker crust. Topped with whipped cream.
Servings: 8
Calories: 502kcal
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 4 Tbsp. unsalted butter
Eggnog Cheesecake
- 3 (8 oz.) cream cheese softened
- 3 eggs
- 3/4 cup cane sugar
- 3 Tbsp. all-purpose flour
- 1 cup eggnog
- 1/2 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/8 tsp. ginger
Whipped Cream
- 2 cups whipping cream
- 4 Tbsp. powdered sugar
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
Instructions
Graham Cracker Crust
- Preheat oven to 300 F. Prepare springform 10 inch. Place aluminium foil on the bottom nicely to cover the whole bottom. Put parchment paper on the bottom. See on the photo above.
- In the medium bowl combine graham cracker crumbs with butter. Spread nicely on the bottom of the sprinform. Bake for 10 minutes.
Eggnog Cheesecake
- In a separate bowl combine cream cheese with eggs. Mix with electric mixer until smooth.
- Add sugar and flour and mix.
- Add eggnog, nutmeg, cinnamon and ginger. Mix with electric mixer until soft peek.
- Pour onto the graham cracker crust.
- Bake at 300 F for 50 - 60 minutes. Remove from the oven and cool completely before topping with whipped cream.
Whipped Cream
- In a medium bowl combine whipping cream, powdered sugar, nutmeg and cinnamon. Mix with electric mixer until smooth.
- Top cheesecake with whipped cream. Store in the refrigerator.
Nutrition
Calories: 502kcal | Carbohydrates: 47g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 177mg | Sodium: 169mg | Potassium: 153mg | Fiber: 0g | Sugar: 32g | Vitamin A: 1215IU | Vitamin C: 0.8mg | Calcium: 105mg | Iron: 1.3mg