This eggnog cheesecake is delicious and perfect for eggnog lovers. The secret to a smooth cheesecake is to beat the cream cheese in a food processor for several minutes.
Ingredients
- graham cracker crumbs: 1 cup
- butter: 3 Tbsp (melted)
- white sugar: 2 Tbsp
- cream cheese: 3 packages (8 ounce packages, softened)
- white sugar: 1 cup
- eggnog: 0.75 cup
- all-purpose flour: 3 Tbsp
- eggs: 2 piece
- rum: 2 Tbsp
- pinch ground nutmeg: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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Make the crust: Mix graham cracker crumbs, melted butter, and sugar together in a medium bowl until well combined. Allrecipes/Preethi Venkatram
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Press graham mixture into the bottom of a 9-inch springform pan. Allrecipes/Preethi Venkatram
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Bake in the preheated oven for 10 minutes; transfer the pan to a wire rack and allow crust to cool. Increase the oven temperature to 425 degrees F (220 degrees C). Allrecipes/Preethi Venkatram
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While the crust is cooling, make the filling: Combine cream cheese, sugar, eggnog, and flour in a food processor; process until smooth. Blend in eggs, rum, and nutmeg. Allrecipes/Preethi Venkatram
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Pour eggnog mixture into cooled crust. Allrecipes/Preethi Venkatram
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Bake in the preheated oven for 10 minutes. Reduce the heat to 250 degrees F (120 degrees C) and continue to bake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Loosen the sides of the springform pan; let cheesecake cool before removing the rim completely. Allrecipes/Preethi Venkatram
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Enjoy! Allrecipes/Preethi Venkatram
