Description
This Eggnog Cheesecake with Rum and Spices is a festive and creamy dessert combining classic cheesecake richness with the warm flavors of eggnog, rum, cinnamon, and nutmeg. Baked in a graham cracker crust and garnished with pomegranate seeds and fresh rosemary, it’s perfect for holiday celebrations or any special occasion.
Ingredients
Scale
Filling
- 3 (8 oz) blocks cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ¾ cup eggnog
- 2 tablespoons rum
- 1 tablespoon vanilla extract
- 3 tablespoons cornstarch or flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Crust
- 1 (9-inch) graham cracker crust, in a 9-inch springform pan
Garnish
- Pomegranate seeds
- Fresh rosemary
Instructions
- Prepare the Cream Cheese Mixture: In a large bowl, use a hand or stand mixer to beat the cream cheese with the granulated sugar until smooth and lump-free.
- Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each. Blend in the eggnog, rum, and vanilla extract. Add the cornstarch or flour, cinnamon, nutmeg, and salt, then beat until the batter is smooth and fully combined.
- Pour into Crust: Tap the bowl on the counter for 30-45 seconds to release air bubbles. Pour the filling into the center of the prepared graham cracker crust and gently smooth the top.
- Bake at 325°F: Bake for 30 minutes at 325°F (163°C).
- Reduce Oven Temperature: Lower the oven to 250°F (121°C) and bake for an additional 30 minutes. After baking, turn off the oven and leave the cheesecake inside for 30 minutes without opening the door.
- Cool in Oven: Crack the oven door open and allow the cheesecake to cool slowly for one hour.
- Room Temperature Cooling: Transfer the cheesecake to the counter and let it cool to room temperature for 3-4 hours.
- Refrigerate: Cover with plastic wrap and refrigerate until completely chilled, approximately 6-8 hours or overnight for best results.
- Serve and Garnish: Remove the springform pan collar, slice the cheesecake, and optionally garnish with pomegranate seeds and fresh rosemary before serving.
Notes
- Room temperature ingredients help achieve a smooth batter without lumps.
- Slow cooling in the oven helps prevent cracks on the cheesecake surface.
- Using cornstarch or flour helps stabilize the cheesecake filling.
- Refrigerate overnight for the best texture and flavor development.
- Garnish with pomegranate seeds and rosemary to add a festive touch and color contrast.
