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Without fail every time I buy eggnog there is always a lone cup leftover. Everybody refuses to drink the last bit. Without fail. Instead of throwing it out, I add it to French toast, waffles, homemade ice cream, etc. Today it made its way into cheesecake.

I made a base from graham crackers and amaretto cookies. You can use just graham crackers or amaretto cookies. You need enough crumbs to measure about 2 cups.

My original plan was to use a cranberry jam from my farmers market [Debbie D’s]. She was all out; she gave me a test jar of cran-apple walnut jam. If you don’t have cranberry, try your favorite flavor.

Eggnog Cheesecake Squares

eggnog cheesecake squaresWhat you need:


  • 4 tbs butter
  • 1 sleeve graham crackers, crushed
  • 10 amaretto cookies, crushed
  • 1/4 c pure cane sugar


  • 2 pkgs cream cheese (8 oz ea)
  • 3/4 c pure cane sugar
  • 3/4 c eggnog
  • 1 tbs Disaronno (sub with rum, bourbon or vanilla, if desired)
  • 1/2 tsp fleur de sel (sea salt)
  • 2 tbs flour
  • 2 eggs
  • 4 tbs cranberry jam

What you do:

  • Heat oven to 350˚.
  • Line 13×9 dish with parchment paper.
  • Lightly spray with oil.
  • Melt butter in lg bowl.
  • Add crushed graham crackers, amaretto cookies and sugar.
  • Mix until well combined.
  • Pour crumb mixture into prepared dish.
  • Press firmly to create even layer.
  • In mixing bowl beat cream cheese with sugar until smooth.
  • On low add eggnog, rum, salt, nutmeg and flour.
  • Add eggs and mix until just incorporated.
  • Pour over crumb base, spreading evenly.
  • Dot top of cheesecake mixture with jam.
  • Run a knife through cheesecake and jam to create a swirl pattern.
  • Bake for about 40 min, until filling is set.
  • Cool in pan before transferring to refrigerator to cool completely, about 30 min.
  • Carefully lift parchment to remove cheesecake from pan.
  • Cut into squares and serve.
  • Dollop with whipped cream if desired.