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Hazelnut Eggnog Cheesecake

Ingredients
  Graham cracker crumbs 1 1⁄2 Cup (24 tbs) (Packaged)
  Butter/Margarine 4 Tablespoon, melted
  Sugar 12 Tablespoon (2/3 Cup Plus 2 Tablespoons)
  Cream cheese 19 Ounce, softened (Two 8 Ounce Packages Plus One 3 Ounces Package)
  Heavy cream 1 Cup (16 tbs), divided
  Eggs 3 Large
  Egg yolks 2
  Dekuyper hazelnut liqueur 1⁄4 Cup (4 tbs)
  Grated nutmeg 1⁄2 Teaspoon
Directions

Butter a 9-inch springform pan.
In a small bowl, combine crumbs, butter, and 2 tablespoons sugar; mix well.
Pat mixture over bottom and 2 inches up sides of prepared pan.
Chill.
In the large bowl of an electric mixer, beat cream cheese until smooth.
Gradually add 1/2 cup heavy cream, beating constantly.
Beatin remaining 2/3 cup sugar.
Add eggs and egg yolks 1 at a time, blending well after each addition (do not overheat).
Stir in liqueur.
Pour batter into prepared pan.
Sprinkle with nutmeg.
Bake in a 350°F oven 45 to 50 minutes until top of cake is dry.
Cool at room temperature 1 hour.
Loosen sides of pan with a spatula and remove.
Chill several hours before serving.
Whip remaining 1/2 cup cream.
Garnish cake with whipped cream and hazelnuts, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese
Interest: 
Everyday

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4.17
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4365 Calories from Fat 3071

% Daily Value*

Total Fat 349 g536.2%

Saturated Fat 198.2 g991%

Trans Fat 0 g

Cholesterol 2054.9 mg685%

Sodium 2232.2 mg93%

Total Carbohydrates 261 g86.9%

Dietary Fiber 0.52 g2.1%

Sugars 230.8 g

Protein 63 g126.1%

Vitamin A 260.1% Vitamin C 2.5%

Calcium 82.3% Iron 32.2%

*Based on a 2000 Calorie diet

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Hazelnut Eggnog Cheesecake Recipe