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sciwitchPlease note: I LOVE eggnog with a fiery passion of ten thousand suns. My mom is a dainty eggnog sipper - I chug the stuff. There's a place in the city that has an eggnog gelato that can turn me into a happy puddle of goo every time. So when a friend asked me to make "something Christmasy" for a holiday party, I immediately thought of an eggnog cheesecake. Damn the caloric intake and full speed ahead.
Eggnog Cheesecake
2 c. ground Nilla Wafers (about 46 of them)
4 Tbsp. melted butter
1/2 teaspoon nutmeg
3 (8-oz) packages cream cheese, softened
1 cup white sugar
3 Tbsp. all-purpose flour
1 cup eggnog
2 eggs
2 tsp. rum extract
1 tsp. ground nutmeg
Preheat oven to 325°F. In a medium bowl combine ground Nilla Wafers, butter, and nutmeg. Press into the bottom of a 9-in. prepped spring form pan (I make sure to put a round of parchment paper in the bottom to help with the removal).
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Turn up the heat to 425°F. In a food processor combine cream cheese, sugar, flour and eggnog; process until smooth. Blend in eggs, rum extract, and nutmeg. Pour mixture into cooled crust.
Bake for 10 minutes.
Reduce heat to 250°F and bake for 1:10 - 1:15, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Eggnog Cheesecake
2 c. ground Nilla Wafers (about 46 of them)
4 Tbsp. melted butter
1/2 teaspoon nutmeg
3 (8-oz) packages cream cheese, softened
1 cup white sugar
3 Tbsp. all-purpose flour
1 cup eggnog
2 eggs
2 tsp. rum extract
1 tsp. ground nutmeg
Preheat oven to 325°F. In a medium bowl combine ground Nilla Wafers, butter, and nutmeg. Press into the bottom of a 9-in. prepped spring form pan (I make sure to put a round of parchment paper in the bottom to help with the removal).
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Turn up the heat to 425°F. In a food processor combine cream cheese, sugar, flour and eggnog; process until smooth. Blend in eggs, rum extract, and nutmeg. Pour mixture into cooled crust.
Bake for 10 minutes.
Reduce heat to 250°F and bake for 1:10 - 1:15, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.