Name: Eggnog Cheesecake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 10 serving(s)
Ingredients: 1 1/4 cups (160 g) graham cracker crumbs; 2 tbsp sugar; 1/4 cup (55 g) unsalted butter, melted; 2 square sheets heavy-duty aluminum foil, 18 inches (45 cm) wide; 3/4 cup (160 g) sugar; 1 tbsp unbleached all-purpose flour; 1/4 tsp ground cinnamon; 1/4 tsp ground ginger; 1/8 tsp ground nutmeg; 3 blocks (250 g each) cream cheese, at room temperature; 1/2 cup (125 ml) sour cream; 2 eggs; 2 egg yolks; 2 tbsp (30 ml) dark rum

Preparation

Crust
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
- In a bowl, combine all the ingredients. Press the mixture into the bottom and one-third up the sides of the prepared pan. Bake for 12 minutes. Let cool completely. Generously butter the inside of the pan.
- Tightly wrap the base and outer sides of the pan with a double layer of the aluminum foil, letting it extend upward. Adjust the oven temperature to 325°F (165°C).
Filling
- In a food processor, combine the sugar, flour and spices. Add the cream cheese, sour cream, eggs and egg yolks. Process until just smooth. With a spatula, scrape the sides several times. Stir in the rum. Pour onto the crust.
- Prepare a hot water bath: Place the cake in a large baking dish and pour boiling water into the dish to reach halfway up the pan.
- Bake for 1 hour or until a thermometer inserted into the centre of the cake reads 150°F (65°C). Remove the cake from the water bath and the aluminum foil. Let cool for 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled.
- Run the blade of a knife between the cake and the pan and unmould. Serve or freeze. If frozen, leave the cake at room temperature for 4 hours before serving.

Eggnog Cheesecake

Categories

Ingredients

Crust

Filling

Preparation

Crust

Filling

Personal Note

To help you with this recipe

RICARDO Springform Pan

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