Eggnog Cheesecake

I'm glad the holidays only roll around once a year because I love eggnog.  When we were younger we entertained a lot and I made an eggnog that my husband still talks about and he hasn't had it in years!  To be sure it was boozy.  But it was also balanced with heavy cream and the combination made it easy to drink a lot - which too many people did!

This cheesecake is as easy as it gets and is perfect for the holidays.  It can be made ahead and frozen completely finished.  Just thaw it at least day ahead in the refrigerator.

Nutmeg is a must and adds the defining taste to an Eggnog Cheesecake.  So if cheesecake is your thing, this is one to add to your list.

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The whipped cream wreath around the Eggnog Cheesecake is reminiscent of the marvelous foam that topped the eggnog.

This is a variation of the Sour Cream Cheesecake so it may look a bit familiar.  But as cheesecakes go, this is one of the creamiest and smoothest to be found.

Crust
½ cup + 1 tablespoon flour (85 grams or 3 ounces)
6 tablespoons butter (90 grams or 3 ounces), cold and cut into small pieces
¼ cup sifted powdered sugar (25 grams or 1 ounce)

Please see the Sour Cream Cheesecake for  how to photos.

Preheat the oven to 350 degrees. Spray the bottom of a 9x3 inch cheesecake pan really well. Wrap the pan well with foil. Place it in a pan larger than 9 inches. Set aside.

Place the flour and butter in the bowl of a food processor. Process until the butter is indistinguishable. Add the powdered sugar and pulse in.

Press the crust firmly into the bottom of the pan. Bake for about 20 to 25 minutes until light brown. Press the edges of the crust lightly against the sides of the pan to prevent any gaps.

Cheesecake Layer 1 pound of cream cheese (454 grams 16 ounces)
1 cup sugar (200 grams or 7 ounces)
1 tablespoon cornstarch
¾ cup sour cream (170 grams or 6 ounces)
1 teaspoon nutmeg
3 eggs
3 tablespoons dark rum
3 tablespoons brandy
1 ¼ cup 40% or heavy cream

Processor Method: Place the cream cheese, sugar and cornstarch in the food processor. Process to mix well. Scrape. Add the sour cream; process. Add the eggs, rum and brandy; process. Scrape down. Lastly, with the machine running, pour the cream down the feedtube.

Mixer Method: Place the cream cheese, sugar and cornstarch in the bowl of a mixer. Beat until smooth and softened. Add the sour cream, mixing well. Next add the nutmeg followed by the eggs, beat to completely combine and last, add the cream, rum and brandy;.

Beat on low to combine everything completely.  Pour over the base. Add hot water to the bottom pan in which the cheesecake pan is sitting. Fill to the top of the pan unless the cheesecake pan starts floating. Bake for 1 hour. Turn the oven off and leave in the oven for 1 hour. Remove the pan with the cheesecake from the water bath. I usually place it on a couple of paper towels as the bottom of the cheesecake pan will be wet. Refrigerate overnight before releasing and finishing.

For how to photos of removing the pan from the water bath and releasing the cheesecake please see the Sour Cream Cheesecake.

Decoration 1 cup 40% or heavy cream
⅓ cup powdered sugar
½ teaspoon vanilla
½ teaspoon nutmeg

Combine all of the ingredients in a mixing bowl. Beat with a whisk until stiff. Pipe swirls around the edge with a #7 open star tip.

Serves 14 to 16.