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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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