Eggnog is a uniquely holiday taste. Not everyone enjoys the texture of the creamy drink, but you’d be surprised how receptive they might be to eggnog flavor in deliciously decadent dessert.
That’s where this extraordinary cheesecake comes in. The mellow spiced flavor of eggnog combines beautifully with creamy cheesecake.
Rum extract gives this recipe just the right amount of special warmth.
The cheesecake lover on your list will thank you for preparing this recipe.
Ingredients
Crust
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
Filling
3 8-ounce packages of cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
¾ cup eggnog
½ teaspoon rum extract
Dash of ground nutmeg
Optional whipped cream and additional nutmeg
Directions
1. Place a greased 9” springform pan on a double layer of aluminum foil. Then, wrap the boil around the edges of the pan securely.
2. Combine cracker crumbs, sugar and butter in small bowl. Press into bottom of prepared pan. Place pan on baking sheet and bake in 325° oven for 10 minutes. Allow to cool on wire rack.
3. Beat cream cheese, sugar and flour in large bowl until smooth. Add eggs and beat on low speed just until combined. Stir eggnog, rum extract and nutmeg gradually into mixture. Pour filling over crust.
4. Place springform pan in large baking pan and add 1” of hot water to bottom of large pan.
5. Bake at 325° for 45 – 50 minutes until top looks dull and center is set. Remove springform pan from water bath and allow to cool on wire rack for 10 minutes.
6. Run knife carefully around edges to loosen.
7. Cool for another hour. Refrigerate overnight if you’d like.
8. Garnish with optional whipped cream and nutmeg if desired.
