|My Accidental Eggnog Rum Cheesecake|
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|
Eggnog Rum Cheesecake
4 8 ounce packages of cream cheese - softened
¾ cups sugar
1 cup eggnog
4 tbsp. flour
1½ tbsp. vanilla
½ cup rum
¼ tsp. nutmeg
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.