Yield: 8 serves 8-10
Eggnog Cheesecake
Eggnog Cheesecake is the best Christmas dessert! Filled with Christmas spirit and flavor, you can't go wrong with this nutmeg-infused creamy cheesecake, on top of sweet graham cracker crust!
Ingredients
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
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Instructions
- In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese with granulated sugar until no lumps remain.
- Add eggs, one at a time, beating mixture between each egg, then beat in the eggnog, rum and vanilla extract. Add cornstarch, cinnamon, nutmeg and salt and beat until smooth.
- Tap the cheesecake batter bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the prepared graham cracker crust in an 9-inch spring form pan and gently smooth the top.
- Bake for 30 minutes at 325°F. Reduce temperature to 250°F and continue baking for another 30 minutes. Once this time has elapsed, turn the oven off and keep cheesecake inside for another 30 minutes, but DO NOT OPEN THE OVEN DOOR. After the 30 minutes has passed, crack the oven door open to let cheesecake cool slowly for one hour before removing.
- Allow cheesecake to cool to room temperature on the counter (approximately 3-4 hours) before covering with plastic wrap and transferring to the fridge to chill.
- Refrigerate cheesecake until completely chilled (about 6-8 hours, or overnight is best). Open springform pan and remove the metal collar.
- Slice and serve or decorate with pomegranate seeds and fresh rosemary for an easy and fun Christmas decoration!
Notes
Storage:
- Refrigerate cheesecake in an airtight container, or covered with saran wrap, in the refrigerator for up to 5 days.
- If you want to freeze the cheesecake, keep it in an airtight container or wrap it tightly in a couple layers of plastic wrap, and eat it within 3 months. Thaw cheesecake in the fridge overnight before serving.
Nutrition
Serving: 1 slice, Calories: 465kcal, Carbohydrates: 35g, Protein: 8g, Fat: 32g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 161mg, Sodium: 377mg, Potassium: 178mg, Fiber: 0.1g, Sugar: 30g, Vitamin A: 1281IU, Vitamin C: 0.4mg, Calcium: 125mg, Iron: 0.5mg