Pecan Eggnog Cheesecake - Kraft Recipes Top
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Pecan Eggnog Cheesecake

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10 servings

Rum extract and nutmeg add eggnog flavor to this easy, pecan-laced cheesecake. It’s perfect for holiday entertaining.

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What You Need

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Make It

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  • Preheat oven to 350°F. Reserve 10 of the pecan halves for garnish; finely chop remaining pecans.
  • Beat cream cheese, sugar, eggs, sour cream, rum extract and 1/2 tsp. of the nutmeg in medium bowl with electric mixer until creamy; stir in chopped pecans. Spread into prepared crust.
  • Bake 40 to 45 minutes or until filling is set. Cool completely. Refrigerate several hours or until chilled. Top with the whipped topping and reserved pecan halves just before serving. Sprinkle with the remaining 1/4 tsp. nutmeg.


This eggnog cheesecake is the perfect choice for your holiday parties. Plan ahead and eat accordingly before indulging in a slice of this dessert.

How to Toast Nuts

Spread in single layer on baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 390
Total fat 30g
Saturated fat 15g
Cholesterol 95mg
Sodium 280mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 17g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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