Eggnog No Bake Cheesecake
User Reviews
0.0
0 reviews
Unrated
Eggnog No Bake Cheesecake
Report
This no-bake cheesecake is smooth and creamy, and full of eggnog flavor!
Share:
Ingredients
Graham cracker crust
- 9 Graham crackers 9 full size rectangles
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 2 Tbsp packed light brown sugar
- 7 Tbsp salted butter melted (unsalted may be used instead)
Eggnog cheesecake filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 cup eggnog store-bought or homemade
- 8 oz frozen whipped topping thawed (Cool Whip)
Eggnog whipped cream
- 1 cup heavy whipping cream cold!
- 1/4 cup powdered sugar
- 3 Tbsp eggnog store-bought or homemade
- ground cinnamon for dusting (optional)
Add to Shopping List
Instructions
Prepare
- Lightly grease a 9" springform pan with butter (or shortening if you prefer). Set aside for now.
Make crust
- To a food processor, add all the crust ingredients except the butter (the graham crackers, nutmeg, cinnamon, and brown sugar). Pulse until the graham crackers are fine crumbs.
- ** If you don't have a food processor, I recommend buying graham cracker crumbs from the store, you'll need about 1.5 cups. Then just stir in all the other ingredients, and stir in the melted butter. **
- With the food processor running, slowly stream in the melted butter until everything is coated. ** If your food processor doesn't have the capability to stream in liquids while it's running, you can dump the contents in a bowl and stir in the butter. **
- Add the crumbs to the prepared springform pan, and firmly press them into the base of the pan.
- Add pan to the freezer for about 15-20 minutes.
Make filling
- To a large mixing bowl, add the cream cheese, granulated sugar, nutmeg, cinnamon, and vanilla. Use a hand mixer to beat until smooth.
- Add eggnog and beat again until smooth and creamy. Add whipped topping (Cool Whip), and use a rubber spatula to gently fold it into the cream cheese mixture. Set aside for now.
Make whipped cream
- In a separate mixing bowl, add all whipped cream ingredients (heavy whipping cream, powdered sugar, and eggnog), and beat with hand mixer on MED speed until stiff peaks are formed. ** See Chef Tips note #2 for more information on stiff peaks. **
Assemble
- Remove the pan with the crust from the freezer, and spread the cheesecake filling evenly over the crust.
- Spoon about half of the whipped cream over the top, smoothing it into an even layer.
- Add remaining whipped cream to a piping bag fitted with a large star tip (or your preferred tip), and pipe swirls of whipped cream around the top.
- Cover, then place pan in the refrigerator for at least 6-8 hours, but overnight is best.
Serve
- Carefully run a thin knife around the outside of the cheesecake, then release the outer ring of the springform pan.
- Dust with ground cinnamon if desired, then slice and serve.
Notes
- This recipe makes one 9" cheesecake, which you're free to divide into as many servings as you'd like. I've estimated about 8 slices.
- Stiff Peaks – When you turn the mixer upside down (with it OFF), so the beaters are facing up, the cream will stand up in a peak (like a little mountain), and not fold over onto itself. This is a great visual guide from Taste of Home.
- If you'd rather not pipe the whipped cream, you can skip that step and just smooth all of it into a layer on top of the cheesecake.
Nutrition Information
Show Details
Calories
766kcal
(38%)
Carbohydrates
59g
(20%)
Protein
9g
(18%)
Fat
56g
(86%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
0.4g
Cholesterol
159mg
(53%)
Sodium
491mg
(20%)
Potassium
245mg
(7%)
Fiber
1g
(4%)
Sugar
49g
(98%)
Vitamin A
1953IU
(39%)
Vitamin C
1mg
(1%)
Calcium
174mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 766 kcal
% Daily Value*
| Calories | 766kcal | 38% |
| Carbohydrates | 59g | 20% |
| Protein | 9g | 18% |
| Fat | 56g | 86% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 159mg | 53% |
| Sodium | 491mg | 20% |
| Potassium | 245mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 1953IU | 39% |
| Vitamin C | 1mg | 1% |
| Calcium | 174mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
