Raspberry-Topped Eggnog Cheesecake

Raspberry-Topped Eggnog Cheesecake

Eggnog and rum extract add subtle flavor to always-pleasing cheesecake, while raspberry sauce provides pretty color.

Prep Time



Total Time






1 1/4
cups crushed shortbread cookies (21 cookies)
cup butter or margarine, melted
packages (8 oz each) cream cheese, softened
cup sugar
cup eggnog
teaspoon rum extract
teaspoon ground nutmeg
Raspberry Sauce
package (10 oz) frozen raspberries in syrup, thawed, undrained
tablespoons sugar
teaspoons cornstarch
1 1/2
cups fresh raspberries
  1. Heat oven to 350°F. In small bowl, mix crushed cookies and butter. In ungreased 9-inch springform pan, press cookie mixture over bottom. Wrap foil around outside of pan to prevent drips. Bake crust about 10 minutes or until set.
  2. Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Gradually beat in 1 cup sugar until well blended. Beat in eggs, one at a time, on low speed until combined. Beat in eggnog, rum extract and nutmeg just until blended (do not overmix). Pour over crust.
  3. Bake 50 to 60 minutes or until set but center still jiggles slightly when moved. Cool 15 minutes; run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 1 hour. Refrigerate at least 6 hours or overnight.
  4. In food processor, place raspberries. Cover; process until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix pureed raspberries, 2 tablespoons sugar and the cornstarch. Heat to boiling over medium heat, stirring constantly. Refrigerate sauce 30 minutes to cool. Stir fresh raspberries into sauce. Before cutting cheesecake, carefully remove side of pan. Serve sauce over wedges of cheesecake. Store cheesecake covered in refrigerator.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use a food processor to crush the shortbread cookies, or place them in a sturdy plastic food-storage bag and crush with a rolling pin.
Special Touch
Be sure to save a few fresh raspberries so you can garnish each serving plate.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 190),
  • Total Fat 22g
    • (Saturated Fat 12g,
    • Trans Fat 1g),
  • Cholesterol 100mg;
  • Sodium 200mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 2g,
    • Sugars 24g),
  • Protein 6g;
Percent Daily Value*:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.