Description
Indulge in the festive spirit with this rich and creamy Eggnog Cheesecake. A perfect holiday dessert that combines the flavors of eggnog, nutmeg, and a hint of rum in a velvety cheesecake filling.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 teaspoon ground nutmeg, 5 tablespoons unsalted butter, melted
For the filling:
3 (8 oz) packages cream cheese, softened, 1 cup granulated sugar, 3 tablespoons all-purpose flour, 3/4 cup eggnog, 3 large eggs, 1 teaspoon rum extract (or 1 tablespoon dark rum), 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon
For topping (optional):
Whipped cream, ground nutmeg for garnish
Instructions
- Preheat oven to 325°F. In a medium bowl, combine graham cracker crumbs, sugar, nutmeg, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool slightly.
- In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and flour and beat until combined. Add the eggnog, eggs, rum extract, nutmeg, and cinnamon, and mix until just combined—do not overmix.
- Pour the filling over the crust. Place the springform pan in a water bath and bake for 55–65 minutes, or until the center is just set.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- Remove and chill for at least 4 hours or overnight. Top with whipped cream and a sprinkle of nutmeg before serving, if desired.
Notes
- For a smoother texture, bring all ingredients to room temperature before mixing.
- The water bath helps prevent cracking but can be skipped if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 29g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg
