Y’all the combination of pumpkin and eggnog is like a culinary dream come true for me. I don’t care for pumpkin pie (I know that’s shocking to a lot of people) but yet, I love pumpkin in anything else. And eggnog…..ohhhhh man, that’s just taking it right over the top. So you have to know that this pumpkin eggnog cheesecake recipe has become one of my favorites!
This pumpkin eggnog cheesecake is really easy to make (even for a non-baker like me). It’s the perfect accompaniment to any fall or winter meal. It’s a seasonal treat that is sure to delight friends and family!
Pumpkin Eggnog Cheesecake
This pumpkin eggnog cheesecake recipe combines flavors of the season into a dessert that will delight friends and family. The perfect accompaniment to any fall and winter meal.
Ingredients
- 1 cup eggnog
- 2 packages cream cheese
- 1.5 cups honey graham cracker crumbs
- 1/3 cup butter
- 4 eggs
- 1.75 cup sugar
- 2 tsp vanilla extract
- 3 tbsp flour
- 3 tbsp pumpkin puree (not pumpkin pie filling!)
Instructions
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Preheat oven to 300 degrees F.
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Line a 9 inch springform pan bottom with parchment paper and grease sides.
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In a mixing bowl, combine the butter and the graham crumbs and mix well.
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Press crumbs into bottom of the pan as evenly as possible.
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Using a mixer, combine the sugar, flour, pumpkin puree and cream cheese, beating on slow until smooth and creamy. Don’t use a higher speed or this will add too much air to the mixture.
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Add eggs in 1 at a time, making sure to thoroughly scrape the sides of the bowl after each addition.
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Add in the eggnog and vanilla and beat on low until well incorporated.
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Pour cheesecake batter evenly on the crust and line the outside of pan with foil.
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Place the cheesecake in a water bath. Use a large baking dish big enough to hold the cheesecake and fill with water halfway up the cake pan.
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Bake for 90 minutes.
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Cool cake thoroughly before storing in the refrigerator.
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When ready to serve, remove cake pan. Serve as is or as I did here, top with some whipped cream.
Mirta says
What size pan?
Cyn Gagen says
I used a 9 inch pan.
Bill says
I baked the cheesecake at 300 for 90 minutes and it wasn’t close to done. I then baked it at 350 for about another 30 minutes and it was fine.
Cyn Gagen says
I’m glad you found a solution. I have found quite a difference from one oven to another. Hope you enjoy it!