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 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.