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Sumptuous Christmas eggnog cheesecake is heavenly indeed


Heavenly Eggnog Cheesecake

Smooth and light, this no-bake cheesecake needs only a dollop of whipped cream and a cranberry on each slice to bring delight at the end of a holiday dinner.


  • 125 ml (1/2 cup) butter

  • 425 ml (1-3/4 cups) graham cracker crumbs

  • 5 ml (1 tsp) grated orange zest

INGREDIENTS (cheesecake):

  • 175 ml (3/4 cup) milk

  • 50 ml (1/8 cup) dark (navy) rum

  • 1-1/2 pkgs unflavoured gelatin (about 1/2 tbsp)

  • 2 blocks (each 250 g/8 oz.) cream cheese, softened

  • 500 ml (2 cups) eggnog

  • 1 box (4-serving size) instant vanilla pudding powder

  • 1 ml (1/8 tsp) ground cinnamon

  • 1 ml (1/8 tsp) ground nutmeg

  • 250 ml (1 cup) whipping cream

  • Whole cranberries, for garnish

INGREDIENTS (cranberry orange sauce):

  • 250 ml (1 cup) fresh or frozen cranberries

  • 150 ml (2/3 cup) cranberry cocktail

  • 150 ml (2/3 cup) granulated sugar

  • 45 ml (3 tbsp) orange juice

  • 30 ml (2 tbsp) cornstarch

  • 30 ml (2 tbsp) butter

  • 10 ml (2 tsp) grated orange zest

  • 0.5 ml (1/8 tsp) salt



1. In a medium saucepan, melt butter. Remove from heat. Add graham crumbs and orange zest. Mix well. Press firmly into bottom and 2.5 cm (1 inch) up side of greased 23-cm (9-inch) springform pan. Chill for 1 hour.

2. In a small saucepan, combine milk and rum. Sprinkle gelatin over top. Let stand for 1 minute. Heat and stir on medium-low heat for about 1 minute until gelatin is dissolved.

3. Remove from heat. Let stand for 5 minutes.

4. In a large bowl, beat cream cheese for about 3 minutes until smooth. Slowly add gelatin mixture, beating constantly until smooth. Add eggnog, vanilla pudding powder, cinnamon and nutmeg. Beat well.

5. In a medium bowl, beat whipping cream until soft peaks form. Fold into eggnog mixture. Spread evenly in crust. Chill for about 3 hours until set. Cut into wedges to serve.

Makes 16 servings.

Cranberry Orange Sauce:

1. In a small saucepan, combine cranberries, cranberry cocktail and sugar. Heat on medium for about 5 minutes, stirring occasionally, until boiling and cranberries are softened.

2. In a small cup, stir orange juice into cornstarch until smooth. Add to cranberry mixture. Heat and stir for 1 to 2 minutes until boiling and thickened.

3. Add butter, orange zest and salt. Stir well. Let cool.

Makes about 400 ml (1 2/3 cups) sauce. Spoon over individual servings of cheesecake.

Nutrients per serving with 22 ml (1 1/2 tbsp) sauce: 398 calories, 27.2 g fat, 93 mg cholesterol, 32 g carbohydrates, 1 g fibre, 6 g protein, 370 mg sodium.

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