Egg Nog Cheesecake

Posted December 17th, 2012 by bakedbree

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I love eggnog and I love cheesecake.

So I figured the best thing would be to combine the two—it’s just the responsible thing to do!

During the holidays, I feel like I have to bring a dessert someplace just about every day. I love making cheesecake because A) people go crazy for cheesecake B) you need to make it ahead of time and it makes me feel like I am being way organized by not rushing around the kitchen an hour before I need to be at said event and C) it freezes really well so I can make a few at a time and thaw them as I need them.

This cheesecake was by far the most perfect one I have ever made. No cracks, perfect texture, and absolutely delicious! Here’s how to make it.

Start by combining graham cracker crumbs, butter, and sugar.

Press it into the bottom of a springform pan. I like to use a measuring cup to level it out. I wrap my pan with tin foil to make sure that it doesn’t leak or get wet when baking—more on that in a minute. Bake in a 325 degree oven for 10 minutes. Set aside to cool.

I like to use my food processor for cheesecake, but you could also use an electric mixer. Process the cream cheese, sugar, and flour until smooth.

Add the eggs, eggnog, rum, and nutmeg.

Pulse until well combined.

Place the pan in a roasting pan.

Pour the batter over the crust.

Place the roasting pan in the oven and pour boiling water halfway up the sides of the pan.

Bake for 45 to 50 minutes or until set. The middle will have a little jiggle, but the top of the cheesecake will have a matte finish. Take the cake out of the oven and out of the water. Cool on a rack for 10 minutes. Remove the ring and cool for 1 hour. Chill in the fridge for 6 hours or overnight.