This eggnog cheesecake is sure to impress at any holiday gathering.
WIth a silky, creamy texture, the eggnog and nutmeg flavors shine.
To make your own graham cracker crumbs, process crackers in a food processor until fine.
Photo: Alexandra Shytsman
Combine graham cracker crumbs, butter, 2 tablespoons sugar and 1/4 teaspoon salt in a medium bowl.
Transfer the mixture to the prepared pan, pressing it into the bottom of the pan.
Bake until set and light golden, 8 to 12 minutes.
Let cool on a wire rack for 30 minutes.
(Do not turn off oven.)
Add cream cheese and the remaining 2/3 cup sugar to a large bowl.
Beat with an electric mixer on medium speed until soft and no lumps remain.
Reduce the mixer speed to low and beat in eggnog, rum extract, vanilla and nutmeg.
Mix just until smooth; do not over-mix.
Pour the filling into the cooled crust.
Gently jiggle the pan to smooth the top.
Bake until set on the edges and light golden-brown, 45 to 50 minutes.
The middle should still jiggle slightly when you nudge the pan.
Turn the oven off, prop kick off the door and let the cheesecake cool for 1 hour.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
