Zutaten für Holiday Eggnog Cheesecake
- Graham Cracker Crumbs
- ¼ cup granulated sugar (plus 1 cup for the filling, and optionally 1 ⅓ cups for variation)
- Ground Nutmeg
- 6 tablespoons melted unsalted margarine
- Unflavored Gelatin
- Cold Water
- 3 (8-ounce) packages cream cheese
- 2 cups eggnog (or 2 cups whole milk for variation)
- Whipping Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Holiday Eggnog Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Holiday Eggnog Cheesecake
- Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ teaspoon ground nutmeg, and 6 tablespoons melted unsalted margarine.
- Press mixture firmly onto the bottom of a 9-inch springform pan.
- In a small bowl, sprinkle 1 envelope (1 ¼ teaspoons) unflavored gelatin over ¼ cup cold water. Let stand for 5 minutes to soften.
- Stir the gelatin mixture over low heat until completely dissolved.
- In a large bowl, beat 3 (8-ounce) packages cream cheese and 1 cup granulated sugar at medium speed with an electric mixer until smooth and creamy.
- Gradually add the dissolved gelatin and 2 cups eggnog to the cream cheese mixture, mixing until well combined.
- Refrigerate until the mixture slightly thickens (about 30 minutes).
- Gently fold in 2 cups whipped heavy cream.
- Pour the filling over the prepared crust.
- Refrigerate for at least 4 hours, or preferably overnight, until completely firm.
- Variation (Spiced Eggnog Cheesecake): Increase sugar to 1 ⅓ cups.
- Variation (Milk-based Cheesecake): Substitute 2 cups whole milk for eggnog.
- Variation (Spiced Rum Cheesecake): Add 1 teaspoon vanilla extract and ¾ teaspoon rum extract.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
62g
Fat
58g
Carbs
6g