Accidental Eggnog Rum Cheesecake

My Accidental Eggnog Rum Cheesecake

Are you ready for one more cheesecake? When I asked my sister-in-law, what could I bring for Christmas dinner, she replied “Cheesecake…any kind”.  So I pulled out my cheesecake file (yes I have a cheesecake file, doesn’t everyone)?  I chose a recipe for a no crust Kahlua Cheesecake. It’s one of my favorite cheesecakes to bake. It has just enough of a “boozy" flavor and, is just plain delicious!
It was late on Christmas Eve when I finally got around to baking this cake.  I opened the fridge….Oh No….no heavy cream. Very annoying, now what?  I scoured my fridge for a substitute.  Sour cream…noooo!   Half and half…not enough!  That’s when I spotted the container of Eggnog…hmmmm.  This could work!  Instead of Kahlua Cheesecake, I’ll do an Eggnog Cheesecake! A little nutmeg, some rum in lieu of kahlua, and the eggnog to replace the heavy cream. Sounded good to me.  Quite honestly, I was running out of choices!  So...Eggnog Rum Cheesecake it would have to be!  The reviews were great, everyone enjoyed it and, I now have a new cheesecake to add to my cheesecake file.  Hope you enjoy!!

Some whipped cream and a sprinkling of nutmeg….viola!

A perfect holiday dessert

Very yummy!! 

Eggnog Rum Cheesecake

4  8 ounce packages of cream cheese - softened
¾ cups sugar
5 eggs
1 cup eggnog
4  tbsp. flour
1½ tbsp. vanilla
½ cup rum
¼ tsp. nutmeg

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Beat cream cheese in large bowl of electric mixer on medium speed until smooth. Stir 3/4 cup sugar, flour, nutmeg in a bowl. Beat sugar mixture into cream cheese until smooth; beat in eggs one at a time. Slowly beat eggnog into cream cheese mixture, followed by vanilla extract and rum. Pour cream cheese mixture into a 10 inch greased springform pan. Tap pan lightly on a work surface to release air bubbles.

Bake in a 350° degree oven for 1 hour, then turn the oven off and leave the cheesecake in for another 35-40 minutes. Chill at least 8 hours before serving.