Description
This Eggnog Cheesecake combines the creamy richness of classic cheesecake with the festive flavors of eggnog, rum, and warm spices. Baked in a graham cracker crust, it offers a smooth, velvety texture with hints of cinnamon and nutmeg, perfect for holiday celebrations or any special occasion.
Ingredients
Scale
For the Cheesecake:
- 3 (8 oz) blocks cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ¾ cup eggnog
- 2 tablespoons rum
- 1 tablespoon vanilla extract
- 3 tablespoons cornstarch or flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 (9-inch) graham cracker crust, in a 9-inch springform pan
Optional Decoration:
- Pomegranate seeds
- Fresh rosemary
Instructions
- Prepare the Cream Cheese Mixture: In a large bowl using a hand mixer or stand mixer, beat the cream cheese with the granulated sugar until the mixture is smooth and free of lumps.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition. Then blend in the eggnog, rum, and vanilla extract. Add cornstarch, cinnamon, nutmeg, and salt and beat until the batter is smooth and fully combined.
- Remove Air Bubbles and Pour Batter: Tap the bowl on the counter for 30-45 seconds to release trapped air bubbles. Once air bubbles subside, pour the filling into the center of the prepared graham cracker crust in the springform pan and gently smooth the top.
- Bake Cheesecake: Bake at 325°F for 30 minutes. Then reduce the oven temperature to 250°F and bake for an additional 30 minutes. After baking, turn off the oven and leave the cheesecake inside for 30 minutes without opening the door.
- Cool Cheesecake Slowly: Crack the oven door open after 30 minutes to allow the cheesecake to cool slowly for one hour before removing it from the oven.
- Room Temperature Cooling: Let the cheesecake cool to room temperature on the counter for about 3-4 hours before covering with plastic wrap and transferring to the refrigerator.
- Chill Thoroughly: Refrigerate the cheesecake until completely chilled, about 6-8 hours or overnight for best results.
- Serve and Decorate: Remove the springform pan collar, slice, and serve. Optionally, decorate with pomegranate seeds and fresh rosemary for a festive touch.
Notes
- Storage: Refrigerate cheesecake in an airtight container or covered tightly with plastic wrap for up to 5 days.
- Freezing: To freeze, wrap the cheesecake tightly in multiple layers of plastic wrap or place in an airtight container. Consume within 3 months. Thaw in the refrigerator overnight before serving.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
