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Hazelnut Eggnog Cheesecake Recipe
|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|
|Dekuyper hazelnut liqueur||1⁄4 Cup (4 tbs)|
|Grated nutmeg||1⁄2 Teaspoon|
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 mg
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
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.
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.