Pumpkin Eggnog Cheesecake Recipe
This Pumpkin Eggnog Cheesecake recipe blends the flavors of pumpkin pie with cheesecake, and a bit of eggnog. Perfect holiday dessert.
Servings 12 -16
Calories
Equipment
- Springform pan
Ingredients
- 16 oz cream cheese regular or ⅓ less fat two 8 oz. packages of room temperature
- 1 cup light brown sugar
- ½ cup sugar
- 1 15 oz can of pumpkin
- 1 can of evaporated milk regular or fat-free
- 4 large eggs
- 2 tbs maple syrup
- 1 teaspoon vanilla extract
- 1 packet unflavored gelatin
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 teaspoon cinnamon
- crust recipe of choice graham cracker, crumbled cookie, oatmeal* or nut crust I used the one from my Oatmeal Pear Tarts recipe.
Instructions
- Preheat oven to 350 degrees.
- Prepare crust mixture and spread out in bottom of large spring-form pan, that has been coated with non-stick spray. Press gently down on it, to firm it up & bake for about 12 minutes to set. Put aside to cool.
- Cream together the cream cheese and sugars.
- Beat eggs in small bowl, then add to mixture. Stir.
- Add remaining ingredients, and mix well.
- Pour into the spring-form pan, over the crust.
- Loosely wrap bottom of pan in aluminum foil, and create water bath by placing in shallow pan with about a ½ to ¾ inch of water.
- Bake for 1 hr 15 minutes. Center will be set and edges will be starting to pull away. You may see faint cracks in edges, but they will be subtle.
- Remove form oven to cool, then refrigerate. Release from spring-form before serving.
- Top each slice with whipped cream and a pinch of nutmeg.