Nothing beats welcoming the holidays than a tall glass of eggnog…

Nothing beats welcoming the holiday season then a tall glass of eggnog! If you’re looking for a stress free holiday dessert, because holiday shopping can be such a chore, you will want to whip up this creamy eggnog cheesecake.

What makes this cheesecake so scrumptiously delicious? The splash of dark spiced rum of course! In fact, this cheesecake is so perfect for the holidays, that it might even be tasty enough to turn even the most non-eggnog fan.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

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Eggnog Cheesecake

Eggnog Cheesecake

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 5 hours
Total Time: 6 hours 25 minutes

Ingredients

  • 1 & 1/2 cups finely crushed graham crackers
  • 1/4 cup brown sugar, packed firm
  • 1/4 teaspoon ground cinnamon
  • 5 tablespoons butter, melted
  • 3 8-ounce blocks of cream cheese at room temperature
  • 1 cup white sugar
  • 2 & 1/2 tablespoons of flour (see notes)
  • 2 eggs at room temperature
  • 3/4 cup eggnog
  • 1/4 teaspoon of dark spiced rum
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Whipped cream for topping

Instructions

Prep:

  1. Preheat oven to 350 degrees.
  2. Line the outside of your cheesecake pan(s) with at least 7 layers of tin foil up to the rim of the the pan.

Crust:

  1. Add crushed graham crackers, brown sugar, cinnamon, & melted butter into bowl and mix until fully combined.
  2. Press crust mixture to the bottom of pan, spreading evenly, using the back of a 1 cup measuring cup or wide glass. This will help give you a nice and flat crust.
  3. Place into oven and bake for 10 minutes.
  4. Remove from oven and allow to cool to room temperature.
  5. Reduce oven temperature to 325 degrees.

Cheesecake Filling:

  1. In a large mixing bowl, beat your cream cheese until smooth.
  2. Add in your sugar and flour and continue to blend until both are fully incorporated.
  3. Add eggs, one at a time, beating well after each addition on a low speed.
  4. On that same low speed, slowly pour in your eggnog and continue to blend together.
  5. Add in your dark rum and nutmeg. Incorporate into cheesecake filling on a low speed.
  6. Pour cheesecake filling into springform pan.
  7. Place cheesecake pan(s) into a much larger pan.
  8. Fill the larger pan with water, filling up to at most 1 inch below the top of the aluminum foil.
  9. Place the cheesecake in its water bath into the oven and bake, uninterrupted (no opening the door to peek) for a full hour. Check at the 1 hour mark. If your cheesecake wobbles in the center slightly when you jiggle it is done. If not, give it another 2 minutes in the oven.
  10. Once your cheesecake is done baking, turn the oven off, leave the oven door slightly ajar, and allow the cheesecake to cool to room temperature in the oven. This will help prevent any splitting.
  11. Once cooled, remove the cheesecake from the oven and place in the refrigerator to cool for another 4 hours.
  12. When ready to garnish, carefully remove the cheesecake from the pan(s). I like to garnish my eggnog cheesecake with fresh homemade whipped cream and a light dusting of cinnamon.

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • Water Bath: At times, even I think about skipping this step when baking cheesecake. But it's helpful to remember that with cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water will never get hotter than 212 degrees, no matter how hot the oven is. The hot water insulates the outer ring of the springform pan and keeps the oven moist.
  • Why Add Flour To Cheesecake?: Flour in the cheesecake batter is an easy route to avoid cracking and makes the cheesecake easier to cut. Granted, it does change the texture of the cheesecake a bit. The flour will make the cheesecake more firm and sturdy, while a cheesecake with eggs alone has a softer, ultimate creamy texture.

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Posted by Man Cake on Wednesday, July 10, 2019

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