Description
Indulge in the rich and creamy flavors of eggnog, rum, and spices with this decadent Eggnog Cheesecake. Perfect for holiday gatherings or special occasions.
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
- Preheat: Preheat the oven to 325°F (163°C).
- Prepare Crust: Press the graham cracker crust into the bottom of the springform pan.
- Make Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in eggnog, rum, vanilla, cornstarch, cinnamon, nutmeg, and salt.
- Bake: Pour the filling over the crust and bake for about 1 hour until set.
- Cool and Chill: Let the cheesecake cool, then refrigerate for a few hours or overnight.
- Decorate: Before serving, top with pomegranate seeds and fresh rosemary if desired.
Notes
- For a stronger rum flavor, increase the amount of rum in the recipe.
- Make sure all ingredients are at room temperature for a smoother cheesecake batter.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg