Eggnog Cheesecake with Rum and Spices Recipe
This rich and creamy Eggnog Cheesecake with Rum and Spices combines the festive flavors of classic eggnog with a smooth cheesecake texture, enhanced by warm cinnamon, nutmeg, and a hint of rum. Perfect for holiday gatherings, this dessert sits on a buttery graham cracker crust and can be beautifully garnished with fresh rosemary and pomegranate seeds to add color and a touch of tartness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cheesecake:
- 3 (8 oz) blocks cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ¾ cup eggnog
- 2 tablespoons rum
- 1 tablespoon vanilla extract
- 3 tablespoons cornstarch or flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 (9-inch) graham cracker crust, in a 9-inch springform pan
Optional Decoration:
- Pomegranate seeds
- Fresh rosemary
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) to prepare for baking the cheesecake evenly.
- Prepare the cream cheese mixture: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add in the sugar and continue beating until well combined and fluffy.
- Add the eggs: One at a time, incorporate the eggs into the cream cheese mixture, mixing thoroughly after each addition to ensure a smooth batter without lumps.
- Combine remaining ingredients: Pour in the eggnog, rum, and vanilla extract, blending until fully incorporated. Then add the cornstarch (or flour), cinnamon, nutmeg, and salt; mix until the batter is smooth and uniform.
- Pour into crust: Carefully pour the cheesecake batter into the prepared 9-inch graham cracker crust placed in a springform pan.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for about 50-60 minutes. The edges should be set, but the center will still jiggle slightly when shaken gently.
- Cool the cheesecake: Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Then refrigerate it for at least 4 hours, preferably overnight, to allow the cheesecake to fully set and develop the flavors.
- Decorate and serve: Before serving, optionally garnish the cheesecake with fresh rosemary sprigs and a scattering of pomegranate seeds for a festive and colorful presentation.
Notes
- Use room temperature eggs and cream cheese to prevent lumps and ensure a smooth batter.
- Chilling the cheesecake overnight yields the best texture and flavor.
- You can substitute rum with rum extract for a non-alcoholic version without compromising flavor.
- Ensure the graham cracker crust is firmly pressed into the springform pan base to avoid cracking during baking.
- Let the cheesecake cool gradually to prevent cracking on the surface.
Keywords: Eggnog cheesecake, holiday cheesecake, rum cheesecake, festive dessert, eggnog dessert, creamy cheesecake, graham cracker crust