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You are here: Home / COOK / Pumpkin Eggnog Cheesecake Recipe

December 11, 2018 By Cyn Gagen 7 Comments

Pumpkin Eggnog Cheesecake Recipe

Filed Under: COOK, Pumpkin

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!

pumpkin eggnog cheesecake

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!

easy pumpkin eggnog cheesecake recipe
pumpkin eggnog cheesecake recipe
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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. 

Course Dessert
Cuisine American
Keyword cheesecake
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling time 1 hour
Total Time 1 hour 45 minutes
Servings 8
Calories 571 kcal

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

  1. Preheat oven to 300 degrees F.

  2. Line a 9 inch springform pan bottom with parchment paper and grease sides.

  3. In a mixing bowl, combine the butter and the graham crumbs and mix well. 

  4. Press crumbs into bottom of the pan as evenly as possible.

  5. 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.

  6. Add eggs in 1 at a time, making sure to thoroughly scrape the sides of the bowl after each addition. 

  7. Add in the eggnog and vanilla and beat on low until well incorporated.

  8. Pour cheesecake batter evenly on the crust and line the outside of pan with foil. 

  9. 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. 

  10. Bake for 90 minutes. 

  11. Cool cake thoroughly before storing in the refrigerator. 

  12. When ready to serve, remove cake pan. Serve as is or as I did here, top with some whipped cream. 

Nutrition Facts
Pumpkin Eggnog Cheesecake
Amount Per Serving
Calories 571 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 17g106%
Cholesterol 183mg61%
Sodium 401mg17%
Potassium 200mg6%
Carbohydrates 63g21%
Sugar 52g58%
Protein 9g18%
Vitamin A 2055IU41%
Vitamin C 0.7mg1%
Calcium 125mg13%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Looking for some other dessert options with delicious seasonal flavors?

Pumpkin Swirl Rolled Loaf

Eggnog Bundt Cake with Sugared Cranberries

Mini Gingerbread Bundt Cakes

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Next Post: Creamy Cranberry Eggnog Fudge »

Reader Interactions

Comments

  1. Mirta says

    October 2, 2024 at 7:01 pm

    What size pan?

    Reply
    • Cyn Gagen says

      October 28, 2024 at 11:13 am

      I used a 9 inch pan.

      Reply
      • Bill says

        November 26, 2024 at 9:22 pm

        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.

        Reply
        • Cyn Gagen says

          November 28, 2024 at 2:22 pm

          I’m glad you found a solution. I have found quite a difference from one oven to another. Hope you enjoy it!

          Reply

Trackbacks

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  2. 22 Crazy Good Pumpkin Pie Recipes - Modern Mom Life says:
    September 14, 2020 at 11:45 am

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  3. How to Make Pumpkin Puree in 3 Easy Steps - Gagen girls says:
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