Raspberry-Topped Eggnog Cheesecake Recipe
Eggnog and rum extract add subtle flavor to always-pleasing cheesecake, while raspberry sauce provides pretty color.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Springform pan
- Oven
- Mixing bowl
- Hand mixer
- Measuring cup
- Measuring spoon
- Saucepan
- Whisk
- Spatula
- Cooling rack
- Refrigerator
Ingredients
- 1 1/4 cups crushed shortbread cookies (21 cookies)
- 1/4 cup butter or margarine, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1/2 cup eggnog
- 1/2 teaspoon rum extract
- 1/4 teaspoon ground nutmeg
- 1 package (10 oz) frozen raspberries in syrup, thawed, undrained
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1 1/2 cups fresh raspberries
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