Eggnog Cheesecake
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.

- Serves:
- 16
- Prep Time:
- 15 min
- Cook Time:
- 2 hours
Ingredients
Nutrition Facts
- Calories
- 390
- Fat
- 30 g
- Saturated Fat
- 0 g
- Trans Fat
- 0 g
- Sodium
- 294 mg
- Sugars
- 21.5 g
- Protein
- 6.5 g
- Fibre
- 0.5 g
- Carbohydrate
- 26.5 g
- Cholesterol
- 128 mg
Cake
- 4 pkg (8 oz/250 g) brick-style cream cheese, softened
- 1 cup ( 250 mL ) granulated sugar
- 1 1/4 tsp ( 6.5 mL ) freshly grated nutmeg (1/2 tsp/2.5 mL ground nutmeg)
- ¼ tsp ( 1.25 mL ) salt
- 4 eggs
- 2 1/2 tsp ( 12.5 mL ) rum or vanilla extract
Crust
- 1 1/2 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
-
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.
-
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
-
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.
-
Pour water into roasting pan to come halfway up sides of the springform pan.
-
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
-
Beat whipping cream with sugar and vanilla until stiff. Dollop whipped cream over top of cheesecake or onto individual servings. Grate nutmeg overtop.
Notes
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