Eggnog Cheesecake

Serves 16
Prep Time 15 min
Cook Time 120 min
Print Recipe
Rum and freshly grated nutmeg give this holiday cheesecake a festive flavour. Look for whole nutmeg in the spice aisle of the grocery store or in bulk food stores.

Ingredients

  • Cake

    • 4 pkg (8 oz/250 g) brick-style cream cheese, softened
    • 1 cup (250 mL) granulated sugar
    • 1 ¼ tsp (6.5 mL) freshly grated nutmeg (1/2 tsp/2.5 mL ground nutmeg)
    • ¼ tsp (1.25 mL) salt
    • 4 eggs
    • 2 ½ tsp (12.5 mL) rum or vanilla extract

  • Crust

    • 1 ½ cups (375 mL) graham cracker crumbs
    • ¼ cup (60 mL) melted butter
    • 2 tbsp (30 mL) granulated sugar

  • Topping

    • 1 cup (250 mL) whipping cream
    • 2 tbsp (30 mL) granulated sugar
    • 1 tsp (5 mL) vanilla extract
    • Freshly grated nutmeg

Instructions

  • Crust

    • Step 1

      Preheat oven to 350°F (180°C). Toss the crumbs with the melted butter and sugar. Firmly press into the bottom of a 9-inch (23 cm) springform cake pan. Bake until lightly golden, for 10 to 15 minutes. Cool completely.

    • Step 2

      Line the inside of a springform pan with parchment paper strip. Set the pan on a large piece of heavy-duty foil (or double layer of regular foil) and wrap the sides then place in a deep roasting pan.

  • Cheesecake

    • Step 1

      Reduce heat to 325°F (160°F). Beat cream cheese until smooth. Beat in sugar, nutmeg and salt until fluffy. Beat in eggs, one at a time. Beat in rum extract. Pour over crust.

    • Step 2

      Pour water into roasting pan to come halfway up sides of the springform pan.

    • Step 3

      Bake until set but jiggles slightly in centre, about 70 minutes. Turn off the oven and leave inside for 1 hour. Transfer to wire rack and cool in its water bath. Remove from water. Cool to room temperature. Chill overnight or up to 2 days. Remove spring form pan before serving.

  • Topping

    • Step 1

      Beat whipping cream with sugar and vanilla until stiff. Dollop whipped cream over top of cheesecake or onto individual servings. Grate nutmeg overtop.

Paperclip IconTips

Tips:

Substitute rum or vanilla extract for 2 tbsp (30 mL) Amber Rum, if desired.

This cheesecake freezes well in its springform pan, covered with aluminum foil. Freeze for up to 2 weeks.

To thaw, leave in fridge overnight or let it sit out during the day.

Variations on toppings (make these fresh)—

• whipped cream

• sautéed apples or an apple pecan or pear topping

• fresh raspberries or strawberries

Nutrition Facts

Per serving
Calories390
Fat30 g
Saturated Fat0 g
Trans Fat0 g
Carbohydrate26 g
Fibre0 g
Sugars21 g
Protein6 g
Sodium294 mg