Zabaglione Cheesecake


Cheesecake: 1-8 oz. package cream cheese, room temperature

1/2 cup Torani Italian Eggnog syrup

1/3 sour cream + 2 large eggs

1 prepared graham cracker crust

Topping: 1/2 cup sour cream

4 Tbsp. Torani Italian Eggnog syrup

1/2 cup chilled whipping cream


Click "Print" to view all instructions... Preheat the oven to 350 F. Beat the cream cheese until soft. Add the 1/2 cup of syrup and the 1/3 cup of sour cream and mix well. Add the eggs, one at a time, mixing just until smooth. Pour into the crust and bake for 30 minutes, or just until set. Transfer to a rack for 10 minutes. Whisk the remaining 1/2 cup sour cream with 2 tablespoons of the syrup. Spread over the top of the cheesecake. Chill for 5 hours or overnight. Just prior to serving, whip the cream to soft peaks with the remaining 2 tablespoons of the syrup. Pipe the whipped cream around the edge of the cheesecake with a pastry bag fitted with a star tip.