Good morning! Did you have a great weekend? Are you reseted and relaxed from the eating marathon? I am ready to move on from the leftovers and on to Christmas baking. Although I an not a huge fan of drinking down a huge glass of eggnog I love the flavors, the nutmeg and the cinnamon and think it taste subtle and delicious in a cheesecake.
Eggnog Cheesecake with Candied Cranberries
1 cup graham cracker crumbs
2 Tbsp granulated sugar (for crust)
1/2 tsp cinnamon
3 Tbsp butter melted
3- 8 ounce packages cream cheese, at room temperature
1 cup granulated sugar
3 Tbsp all-purpose flour
3/4 cup eggnog
4 eggs room temperature
2 Tbsp rum
1/2 tsp ground nutmeg
Garnish with candied cranberries
Preheat oven to 350°F. Place a 9 x 13" cake pan in the oven on the shelf lower than the one you will place the cheesecake on, fill about 2/3 of the way with water.
In a bowl, mix graham cracker crumbs, sugar, cinnamon and butter; then press into the bottom and up the sides of a 9” spring form pan. Bake 10-15 minutes until light golden, then cool to room temp.
Place eggnog, rum, eggs, flour, sugar, nutmeg, and cream cheese into your food processor and blend the mixture until smooth.
Pour mixture into pre-baked crust and bake 45-50 minutes, or until cake is barely firm to the touch.The cake will look a little jiggly. Turn off the oven and open the door about 2 inches. Leave the cake to cool in the oven for at least an hour. Then remove from oven, run a knife around the edges of the pan and cool to room temperature.
Cover and refrigerate until completely chilled before serving.
Both the water bath and the cooling in the oven should keep the cheesecake from cracking. If it cracks, no big deal we are going to garnish it anyway.
What have you been baking or do you plan to make for the upcoming holidays? Share your recipes with us or your favorite pins!
Have a great day!