Festive Eggnog Cheesecake Delight
Embrace the holiday spirit with this sumptuous Festive Eggnog Cheesecake Delight. Perfectly creamy and rich, this cheesecake harmonizes the traditional flavors of eggnog with a delightful twist of nutmeg and rum, all nestled in a crunchy cashew and graham cracker crust. Whether you're hosting a holiday gathering or looking for the perfect dessert to impress your family, this showstopper is sure to become a cherished favorite. The recipe offers two baking methods – with a water bath for a creamy texture or without for a quicker version. Either way, it’s a festive indulgence that’s sure to elevate your holiday celebrations!
16
Servings
220
Calories
12
Ingredients
Ingredients
very finely ground cashews
1 cup (ground and measured)
finely crushed graham crackers
1 cup (about 14 squares, crushed)
sugar
1/2 cup (for crust)
butter
1/2 cup (melted)
cream cheese
4 (8-ounce) packages (softened)
sugar
1 cup (for filling)
rum
1 tablespoon (optional)
vanilla extract
1 teaspoon (liquid)
ground nutmeg
1/2 teaspoon (spice)
eggs
3 (large)
dairy eggnog
1 1/2 cups (liquid)
cashew brittle
to taste (optional, for garnish)
Instructions
1
Preheat your oven to 350°F (175°C).
2
For the crust, combine the finely ground cashews, crushed graham crackers, and 1/2 cup sugar in a medium bowl. Mix well.
3
Drizzle the melted butter over the crust mixture and toss until evenly combined.
4
Press the mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan.
5
Wrap the outside of the springform pan securely with heavy-duty aluminum foil to prevent water leakage. Set aside.
6
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium-high speed for 3-4 minutes until completely smooth, scraping down the sides of the bowl as needed.
7
Reduce the mixer speed to medium. Add in the rum (if using), 1 cup of sugar, vanilla, and ground nutmeg, mixing well until combined.
8
Add the eggs all at once and beat on low speed until just combined. Be careful not to overmix.
9
Gently stir in the dairy eggnog until the mixture is fully combined and smooth.
10
Pour the cream cheese filling into the prepared crust. Place the springform pan in a large roasting pan, ensuring there’s at least 1 inch of space between the springform pan and the sides of the roasting pan.
11
Carefully pour hot tap water into the roasting pan until it reaches halfway up the sides of the springform pan.
12
Bake in the preheated oven for 60 to 70 minutes, or until the edges are firm and the center appears nearly set when gently shaken.
13
Once baked, carefully remove the cheesecake from the water bath and transfer it to a wire rack. Allow it to cool for 15 minutes.
14
Remove the foil and gently loosen the crust from the sides of the springform pan. Continue cooling for another 30 minutes.
15
Carefully remove the sides of the springform pan and allow the cheesecake to cool completely.
16
Cover with plastic wrap and refrigerate for up to 2 days before serving.
17
For an elegant presentation, garnish with cashew brittle just before serving.
Nutrition Information
15g
Fat
18g
Carbs
4g
Protein
10g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Festive Eggnog Cheesecake Delight?
It is a rich and creamy holiday cheesecake that combines the flavors of eggnog, nutmeg, and rum with a crunchy cashew and graham cracker crust.
How many servings does this recipe yield?
This recipe makes 16 servings.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What are the main components of the crust?
The crust is made from finely ground cashews, crushed graham crackers, sugar, and melted butter.
How do I prepare the springform pan for baking?
Use a 10-inch springform pan and wrap the outside securely with heavy-duty aluminum foil to prevent water leakage during the water bath.
How long should I beat the cream cheese?
Beat the softened cream cheese for 3-4 minutes on medium-high speed until it is completely smooth.
Is rum required for this recipe?
No, the one tablespoon of rum is optional and can be omitted if preferred.
What spices are used in the cheesecake filling?
The filling uses 1/2 teaspoon of ground nutmeg and 1 teaspoon of vanilla extract.
How should I incorporate the eggs into the batter?
Add the eggs all at once and beat on low speed until just combined, being careful not to overmix.
How much eggnog is needed for this recipe?
The recipe requires 1 1/2 cups of dairy eggnog.
What is the purpose of the water bath?
The water bath helps create a creamy texture and prevents the cheesecake from cracking.
How deep should the water be in the roasting pan?
The hot tap water should reach halfway up the sides of the springform pan.
How long does the cheesecake need to bake?
Bake the cheesecake for 60 to 70 minutes.
How can I tell if the cheesecake is finished baking?
The edges should be firm and the center should appear nearly set when gently shaken.
What are the cooling instructions after baking?
Cool on a wire rack for 15 minutes, remove the foil, loosen the crust, and cool for another 30 minutes before removing the pan sides.
How long can the cheesecake be refrigerated?
It can be refrigerated for up to 2 days before serving.
What is the suggested garnish for this dessert?
Garnish with cashew brittle just before serving for an elegant presentation.
How many calories are in one serving?
Each serving contains 220 calories.
What is the fat content per serving?
There are 15 grams of fat per serving.
How many carbohydrates are in a slice?
Each slice contains 18 grams of carbohydrates.
What is the protein content of the cheesecake?
The cheesecake provides 4 grams of protein per serving.
How much sugar is in each serving?
There are 10 grams of sugar per serving.
Can I bake this cheesecake without a water bath?
Yes, the recipe description mentions a quicker version can be made without a water bath.
How many graham cracker squares are needed for the crust?
You will need about 14 squares to make 1 cup of crushed graham crackers.
How much cream cheese is required?
The recipe uses 4 (8-ounce) packages of softened cream cheese.
What type of cashews should be used for the crust?
Use 1 cup of very finely ground cashews.
How much butter is used in the crust?
The crust requires 1/2 cup of melted butter.
How much sugar goes into the cheesecake filling?
The filling requires 1 cup of sugar, separate from the sugar used in the crust.
Is this recipe suitable for holiday parties?
Yes, it is specifically designed as a festive showstopper for holiday gatherings.
Can this recipe be prepared in advance?
Yes, it is recommended to refrigerate it for up to 2 days, making it great for advance preparation.