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Raspberry-Topped Eggnog Cheesecake

 4 Ratings
0 Comments
  • Prep Time 35 min
  • Total Time 8 hr 35 min
  • Servings 16
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Eggnog and rum extract add subtle flavor to always-pleasing cheesecake, while raspberry sauce provides pretty color.

Ingredients

Cheesecake

1 1/4
cups crushed shortbread cookies (21 cookies)
1/4
cup butter or margarine, melted
3
packages (8 oz each) cream cheese, softened
1
cup sugar
3
eggs
1/2
cup eggnog
1/2
teaspoon rum extract
1/4
teaspoon ground nutmeg

Raspberry Sauce

1
package (10 oz) frozen raspberries in syrup, thawed, undrained
2
tablespoons sugar
2
teaspoons cornstarch
1 1/2
cups fresh raspberries

Directions

  • 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.

Expert Tips

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.

Be sure to save a few fresh raspberries so you can garnish each serving plate.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
190
% Daily Value
Total Fat
22g
33%
Saturated Fat
12g
60%
Trans Fat
1g
Cholesterol
100mg
34%
Sodium
200mg
8%
Potassium
125mg
4%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
7%
Sugars
24g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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