Eggnog Cheesecake Flan
Our favourite holiday drink gets the royal treatment in this indulgent flan. The bonus with this dessert is that you can quickly whip up the whole thing in the food processor.
- 12
Ingredients
- 1/2 cup (125 mL) unsalted butter
- 70 vanilla wafers or 2 cups (500 mL) wafer crumbs
- 3 8-oz (250-g) pkgs cream cheese, at room temperature
- 1/2 cup (125 mL) granulated sugar
- 2 eggs
- 2 tbsp (30 mL) all-purpose flour
- 2 tsp (10 mL) rum extract
- 1/4 cup (50 mL) whipping cream
- 1 tsp (5 mL) each ground nutmeg and vanilla
- 1/2 tsp (2 mL) allspice
Preparation
Step 1
1. Preheat oven to 300F (150C). In a bowl, microwave butter on medium until almost melted, 1 to 2 min. Stir until completely melted. If using wafers, place in a food processor. Pulse until fine crumbs form. Add to butter. Using a fork, stir until evenly moist. Press over bottom and up sides right to the top of an 11-in. (27.5-cm) fluted tart pan with a removable bottom. Refrigerate while preparing filling.
2. Cut cream cheese into chunks and place in food processor. (There's no need to clean processor.) Or place in a large bowl and use a hand-held mixer. Add sugar and whirl until smooth, scraping down side of bowl as needed. Add eggs, flour, rum extract, whipping cream, nutmeg, vanilla and allspice. Whirl just until mixed. Place prepared pan on a baking sheet. Scrape cream-cheese mixture over base, then smooth surface as best you can. It will be very full.
3. Bake in centre of preheated oven until cheesecake is almost set when jiggled, 30 to 35 min. Cool on a rack for 1 hour, then refrigerate at least 4 hours, preferably overnight, before cutting into wedges. Refrigerate, covered, up to 3 days or cover with plastic wrap, then foil, and freeze up to 2 months. Serve dusted with nutmeg and decorate the centre with red currants or cranberries if you like.
Nutrients per wedge
7 g protein
34 g fat
21 g carbohydrates
67 mg calcium
239 mg sodium
412 calories