This eggnog cheesecake is creamy, smooth and luscious! It is an easy to dessert to make in advance, especially since it is served frozen!
Eggnog Cheesecake For You?
This eggnog cheesecake is perfect for eggnog lovers and eggnog haters. It has enough eggnog flavor for the lovers and not too much for the haters. I’m not sure where I fall on the eggnog spectrum. I LOVE this pie, but I would never drink a glass of eggnog. Maybe what I like is the rum and the nutmeg flavorings and what I don’t like it the “egg”.
When I was young, I would down the eggnog. It was like liquid ice cream. I could drink as much of it as I wanted and no would say a word because it was technically a beverage and not dessert. But as I grew older, and things like fat and calories became more important to me I realized that drinking eggnog is a horrible waste of calories. If I am going to have dessert (eggnog flavored or not) then it should be worth it. It should be a big slice of Butterfinger Cake or an Extreme Salted Caramel Milkshakes. If I’m going to have dessert, I’m going to go big. Drinking eggnog isn’t big enough.
This Eggnog Cheesecake Is Different
This cheesecake is a little different, which is why it has mass appeal. It is a simple, no-bake cheesecake that starts with a graham cracker crust. The filling is made with cream cheese, sugar and store-bought eggnog. I do admit, the eggnog not only lends flavor but makes this dessert super creamy. Melted white chocolate and rum are mixed in (rum extract is perfectly fine) along with a container of whipped topping. I piped on homemade whipped cream, but you could mound another container of whipped topping if you like. A sprinkling of nutmeg or cinnamon can finish it off! This eggnog cheesecake recipe is simple, but impressive enough to entertain your family and friends over the holidays!
- 2 cups graham cracker crumbs
- ½ sick of butter, melted
- 2 8 oz packages cream cheese
- ¼ cup powdered sugar
- ½ cup eggnog
- 1-2 tablespoons spiced rum (optional)
- 4 oz white chocolate melted and cooled
- 1 8 oz container whipped topping
- ½ cup heavy cream
- 1 tablespoon sugar
To prepare the crust combine the cracker crumbs and the butter and press into an 8 inch tart pan or pie plate. Freeze the crust to set.
Meanwhile, beat cream cheese in a stand mixer until creamy. Slowly beat in powdered sugar until blended. Add eggnog and rum. Slowly add in melted chocolate and beat until incorporated. Fold in whipped topping. Pour filling into prepared pan and freeze for at least or hour until frozen.
In a mixer beat heavy cream and sugar until the cream is thick and stiff peaks form. Pipe or spread whipped topping over pie. Sprinkle with cinnamon or nutmeg if desired.
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g