Fark Video Player (13504590) You still have a few hours before **everything** shuts down to gather the ingredients needed to make a most excellent Holiday Eggnog Cheesecake. Also, if you’re faced with leftover dark rum after making it, bonus points are awarded

Looking for the perfect holiday dessert for Christmas parties, family gatherings, or festive potlucks? This Eggnog Cheesecake recipe combines the rich flavours of eggnog, a touch of rum, and a classic graham cracker crust to create a creamy, decadent treat. In this episode of The Old Cookbook Show, we simplify the process with easy-to-follow steps and show you how to achieve that smooth, thick cheesecake texture-cracks or no cracks!

Discover tips on choosing the best eggnog, using the right equipment (from high-powered blenders to wooden spoons), and adjusting flavours to your liking. This holiday cheesecake is guaranteed to impress your guests and make your Christmas celebrations even sweeter!

Eggnog cheesecake

Ingredients:
Crust:
500 mL (2 cups) graham cracker crumbs
30 mL (2 Tbsp) granulated sugar
125 ml (½ cup) butter, melted
Cake:
3 – 8 ounce packages cream cheese
250 mL (1 cup) granulated sugar
45 mL (3 Tbsp) all-purpose flour
175 mL (¾ cup) eggnog
2 eggs
30 mL (2 Tbsp) rum
2 m L (½ tsp) ground nutmeg

Method:
Preheat oven to 350°F (180°C).
Mix graham cracker crumbs, sugar, and butter; then press into the bottom and up the sides of a 9″ spring form pan.
Bake 10-15 minutes until light golden, then cool to room temp.

Place eggnog, rum, eggs, flour, sugar, nutmeg, and cream cheese into your blender.

Turn machine on to High or liquify, and blend for 30 seconds or so – until smooth.

Pour mixture into pre-baked crust and bake 45-50 minutes, or until cake is barely firm to the touch.
Cool to room temp and remove ring.
Cover and refrigerate until completely chilled before serving.

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