Christmas is getting close, and I have a really good dessert to share with you that is perfect to serve during the holidays. This Eggnog Cheesecake is probably the best homemade cheesecake I’ve ever tasted. I have another cheesecake on this website that I’ve been making for years, and if you want to make a cheesecake in a hurry, click here: Simple Cheesecake Pie with Fruit Topping. But when you want to serve a beautiful, elegant dessert at Christmas, and you’re willing to put just a little more time into it, I suggest making this Eggnog Cheesecake.
Recipe by Taste of Home/Slightly Adapted by Winner Dinners
Note: This cheesecake should be made the day before you plan to serve it.
1 cup of graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
3 (8-ounce) packages of cream cheese, softened
1 cup sugar
3 tablespoons flour
3/4 cup eggnog
2 eggs, lightly beaten
2 teaspoons rum extract
1 pinch of ground nutmeg
Preheat the oven to 325. In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom and about 1-inch up the sides of a 9-inch spring form pan. Bake in the preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat the oven to 425. Using a mixer, combine the cream cheese, 1 cup of sugar, and flour until smooth. Blend in the eggnog until smooth. Blend in the eggs, rum flavoring, and nutmeg. Pour mixture into the cooled crust. Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately and carefully loosen the cake from the rim by running a sharp knife around it. Cool and then refrigerate overnight. Top individual servings with whipped cream.