This Pumpkin Eggnog Cheesecake recipe blends the flavors of pumpkin pie with cheesecake, and a bit of eggnog. Perfect holiday dessert.
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 1 hourhour27 minutesminutes
Total Time 1 hourhour42 minutesminutes
Servings 12-16
Calories
Author Robin Gagnon
Equipment
Springform pan
Ingredients
16oz cream cheese regular or ⅓ less fattwo 8 oz. packages of room temperature
1cuplight brown sugar
½cupsugar
115 oz can of pumpkin
1can of evaporated milk regular or fat-free
4large eggs
2tbsmaple syrup
1teaspoonvanilla extract
1packet unflavored gelatin
½teaspoonnutmeg
½teaspoonginger
1teaspooncinnamon
crust recipe of choicegraham 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.