Nothing says Christmas holidays like egg nog... So put some in your cheesecake dessert!
Ever made a cheesecake in your blender? Why not? It's so easy, and the result is light and airy!
|Granulated sugar||1 Cup (16 tbs)|
|Allpurpose flour||3 Tablespoon (((for crust)))|
|Eggnog||3/4 Cup (12 tbs)|
|Cream cheese||8 Ounce|
|Ground nutmeg||1/2 Teaspoon|
|Graham cracker crumbs||1 Cup (16 tbs)|
|Granulated sugar||2 Tablespoon|
|Melted butter||3 Tablespoon|
Preheat oven to 350°F (180°C)
Mix graham cracker crumbs, sugar, and butter; then press into the bottom and up the sides of a 9” spring form pan.
Bake 10-15 minutes until light golden, then cool to room temp.
Place eggnog, rum, eggs, flour, sugar, nutmeg, and cream cheese into your blender.
Turn machine on to High or liquify, and blend for 30 seconds or so - until smooth.
Pour mixture into pre-baked crust and bake 45-50 minutes, or until cake is barely firm to the touch.
Cool to room temp and remove ring.
Cover and refrigerate until completely chilled before serving
Serving size Complete recipe
Calories 2190Calories from Fat 1241
% Daily Value*
Total Fat 140 g215.4%
Saturated Fat 75 g375%
Trans Fat 0 g
Sodium 1159 mg48.29%
Total Carbohydrates 177 g59%
Dietary Fiber 1 g4%
Sugars 138 g
Protein 45 g90%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet