This Pumpkin Eggnog Cheesecake recipe blends the flavors of pumpkin pie with cheesecake, and a bit of eggnog. Perfect holiday dessert.
Prep Time 15minutes
Cook Time 1hour27minutes
Total Time 1hour42minutes
Author Robin Gagnon
16oz cream cheese regular or ⅓ less fattwo 8 oz. packages of room temperature
1cuplight brown sugar
115 oz can of pumpkin
1can of evaporated milk regular or fat-free
1packet unflavored gelatin
crust recipe of choicegraham cracker, crumbled cookie, oatmeal* or nut crust I used the one from my Oatmeal Pear Tarts recipe.
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.
Courtesy of Mom Foodie - Pumpkin Eggnog Cheesecake Recipe find it at https://momfoodie.com/pumpkin-eggnog-cheesecake-recipe/