I Love Eggnog and I Love Cheesecake.

By Addie

I love eggnog and I love cheesecake. So I figured the best thing would be to combine the two—it’s just the responsible thing to do! During the holidays, I feel like I have to bring a dessert someplace just about every day. I love making cheesecake because A) people go crazy for cheesecake B) you need to make it ahead of time and it makes me feel like I am being way organized by not rushing around the kitchen an hour before I need to be at said event and C) it freezes really well so I can make a few at a time and thaw them as I need them. This cheesecake was by far the most perfect one I have ever made. No cracks, perfect texture, and absolutely delicious!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons melted butter
• 1/4 cup sugar
• 3 8-ounce packages cream cheese, room temperature
• 1 cup sugar
• 3 tablespoons flour
• 2 whole eggs
• 3/4 cup eggnog
• 3 tablespoons spiced rum
• 1/4 teaspoon freshly grated nutmeg

Preparation

Step 1

1. Preheat oven to 325 degrees F. Wrap a 9-inch springform pan with aluminum foil. Spray with cooking spray.

2. Combine graham cracker crumbs, butter, and sugar in a small bowl. Press into the bottom on the pan. Bake for 10 minutes. Cool slightly.

3. Beat cream cheese, sugar, and flour with an electric mixer or food processor until smooth. Add eggs, eggnog, rum, and nutmeg. Beat until combined.

4. Place the pan in a roasting pan. Pour hot water halfway up the sides of the pan.

5. Bake for 45 to 50 minutes or until the center is set. Remove the pan from the water and cool on a rack for 10 minutes. Loosen the ring of the pan and cool for 1 hour. Chill for 6 hours or overnight before serving.