Wednesday, December 23, 2015

Yummy Recipe Wednesday! (Eggnog Cheesecake)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. As you may know if you frequent my blog, I don’t post many dessert recipes on here. However, the holidays are here and around our place Eggnog is a staple in the fridge during the holidays. Cheesecake also happens to be one of my favorite desserts so I figured why not share this delicious Eggnog Cheesecake recipe. This cheesecake is so creamy smooth and the addition of cinnamon and nutmeg both in the crust and the batter really makes the Eggnog flavor pop. As for the recipe itself, if you don’t have Rum or don’t want to put Rum in your cheesecake you could use 1 Tablespoon of Vanilla in its place. Also keep in mind that you can use a premade crust from the store but if you do, you will have more batter than what will fit in the crust. Give this a try at your upcoming holiday gathering and listen to everyone rave. I get requests to make this every year so be prepared! As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Eggnog Cheesecake

  • 1 cup Graham Cracker Crumbs
  • 1 Cup + 2 Tbsp White Sugar, divided
  • 1 1/2 tsp Cinnamon, divided
  • 3/4 tsp Nutmeg, divided
  • 3 Tbsp Melted Butter
  • 3 (8 oz) pkgs Cream Cheese, softened
  • 3 Tbsp All-Purpose Flour
  • 1 cup Eggnog
  • 2 Eggs
  • 2 Tbsp Rum*

*You can substitute 1 Tbsp Vanilla in place of the Rum if desired

1. Preheat the oven to 325°F (165°C).
2. In a medium bowl combine the graham cracker crumbs, 2 Tbsp sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and butter; press into the bottom of a 9 inch spring form pan.
3. Bake the crust in the preheated oven for 10 minutes; place on a wire rack to cool.
4. Increase the oven temperature to 425°F (220°C).
5. In a food processor combine the cream cheese, 1 cup sugar, flour and eggnog; process until smooth.
6. Blend in the eggs, rum, remaining 1 tsp cinnamon, and the remaining 1/2 tsp nutmeg; pour the mixture into the cooled crust.
7. Bake in the preheated oven for 10 minutes.
8. Reduce the heat to 250°F (121°C) and bake an additional 45 minutes, or until the center of the cake is barely firm to the touch.
9. Remove the cheesecake from the oven and immediately loosen the cake from the rim; let the cake cool completely before removing the rim.

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