An Eggnog Cheesecake Recipe

This is an eggnog cheesecake recipe which will help you capture the spirit - and taste - of Christmas.

If you are a cheesecake lover then you have to try this eggnog cheesecake recipe! It is rich, flavorful and deliciously perfect. The hint of nutmeg and rum are just an added bonus.

As for the whipped cream topping, you can omit it, serve it on the side or just use it all over your eggnog cheesecake as an extra layer.

Please after making this cheesecake, come back and leave us your review.

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An Eggnog Cheesecake Recipe: Ingredients

1 cup of crushed graham crackers

1/4 cup of pecans - chopped

1 stick of butter - melted

3 packages of cream cheese - 8 oz each - softened

1 cup of sugar

3 tablespoons of all-purpose flour

1 cup of eggnog

2 large eggs

2 teaspoons of rum extract

1/2 to 1 teaspoon of ground nutmeg

1/2 teaspoon of ground cinnamon

1/4 teaspoon of ground ginger

Optional topping:

1 cup of heavy cream

3 tablespoons of sugar

1 teaspoon of rum extract

An Eggnog Cheesecake Recipe: Method

Grease a 9" springform. Place the graham cracker crumbs and the chopped pecans in the springform. Drizzle the melted butter on top and mix with a fork. Then press the crumb/pecan/butter mixture in the bottom of the pan. A potato masher works very well for this step.

In a stand mixer - or in a blender or food processor - combine the cream cheese, sugar, flour, eggs, eggnog, rum and spices until smooth. Pour on top of your crust.

Place your springform in another container and fill with about 1 inch of water. Place both pans in the oven and bake at 425 degrees F. for 10 minutes. Reduce the heat to 250 degrees F. and bake for an additional 45 minutes. The center of your cheesecake should be barely firm. Remove from the oven and loosen the cheesecake from the edge of the pan with a knife. COOL COMPLETELY before removing the cheesecake from the pan. Serve with topping if you choose.

To make the topping, pour the heavy cream in a stand mixer - or use a hand mixer - turn on high. When the heavy cream starts to thicken add the sugar and then the rum extract. Serve each slice of cheesecake with a dollop of this whipped cream or pour over the whole cheesecake before serving.