Eggnog Cheesecake Rum Spices (Printable Version)
Rich, creamy dessert blending eggnog, rum, and warm spices. #cheesecake #eggnog #holidaybaking #rumdessert #festivedessert
# Ingredients:
→ Cheesecake Base
01 -
3 (8-ounce) blocks cream cheese, at room temperature
02 -
1 cup granulated sugar
03 -
3 large eggs, at room temperature
04 -
3/4 cup eggnog
05 -
2 tablespoons rum
06 -
1 tablespoon vanilla extract
07 -
3 tablespoons cornstarch or all-purpose flour
08 -
1/2 teaspoon ground cinnamon
09 -
1/4 teaspoon ground nutmeg
10 -
1/4 teaspoon salt
11 -
1 (9-inch) prepared graham cracker crust in a 9-inch springform pan
→ Optional Decoration
12 -
Pomegranate seeds
13 -
Fresh rosemary
# Steps:
01 -
Set oven temperature to 325°F (163°C) and allow to preheat completely.
02 -
Firmly press the graham cracker crust into the base of the springform pan, ensuring an even layer.
03 -
In a large bowl, beat cream cheese and granulated sugar on medium speed until smooth and creamy. Incorporate the eggs one at a time, mixing well after each addition. Add eggnog, rum, vanilla extract, cornstarch or flour, cinnamon, nutmeg, and salt. Continue mixing until the batter is fully combined and lump-free.
04 -
Pour the cheesecake batter evenly over the prepared crust. Place the filled pan in the preheated oven and bake for approximately 1 hour, or until the center is just set and slightly jiggly when shaken.
05 -
Remove the cheesecake from the oven and allow it to cool to room temperature within the pan. Once cooled, transfer to the refrigerator and chill for several hours or overnight until thoroughly set.
06 -
Garnish the chilled cheesecake with pomegranate seeds and sprigs of fresh rosemary immediately before serving, if desired.
# Notes:
01 -
For enhanced rum flavor, consider increasing the amount of rum as desired.
02 -
Ensure all ingredients are brought to room temperature for a smooth and uniform cheesecake mixture.