Eggnog Cheesecake Pie

Prep Time: 15 minutes
Cook/Rest Time: 2 hours
Makes: 10 servings

 

If you like eggnog, you will love this cheesecake.

1-1/2 packages (8 ounces each) cream cheese, at room temperature
1/3 cup granulated sugar
2 eggs
1 cup eggnog
1/2 teaspoon pumpkin pie spice
1-1/2 tablespoons dark rum
1 graham cracker crust (6 ounces)
Confectioners' sugar, for dusting

1. Heat oven to 325 degrees F. In a large bowl, beat cream cheese and sugar with hand mixer on high until smooth and creamy, 5 minutes. Scrape down sides of bowl. Lower mixer speed to medium and beat in eggs one at a time.

2. With the mixer on medium, beat in eggnog, spice, and rum. Place pie crust on baking sheet and pour mixture into crust.

3. Bake until set, about 1 hour. Turn off heat and leave in oven 1 hour longer. Cool to room temperature, then refrigerate until chilled. Dust with confectioners' sugar just before serving.

 

Buy the Book!

 

from:
Half-Baked Gourmet Desserts
200 Quick-and-Easy Recipes for Pastries, Pies, Cakes, and Cookies
by Tamara Holt
HP Books
$15.95, Paperback: 182 pages
ISBN: 155788434X
Recipe reprinted by permission.

 

Half-Baked Gourmet Desserts

• About the Book

Recipes

• Death-by-Chocolate Tart
• Eggnog Cheesecake Pie
• Gingerbread-Apple Bake

 
 

• I Love Desserts Archive

 

This page created November 2004

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