Rum Eggnog Cheesecake

More eggnog.

More dessert.

More rum.

Welcome to the holidays.

There are a lot of desserts that have already been eaten, and plenty of desserts yet to be consumed.

This Rum Eggnog Cheesecake should be one of those things.

Yes, you can make this in a standard springform pan, as the recipe is written, but it’s very easy to adapt into a square pan. An 8×8 works really well, and you can see the results in my photos. After unmolding the cheesecake from the pan, we cut it into squares, and then triangles. It makes a bit of a smaller portion, and great for sharing at potlucks, holiday parties, and for shoving multiple pieces into your mouth while watching It’s a Wonderful Life.

Because isn’t it? It is.

It’s a wonderful life.

Enjoy!

Rum Eggnog Cheesecake

Makes one 9 inch cheesecake

For the Crust

• 10 tablespoons butter, cut into pieces
• 2/3 cup Dixie Crystals Granulated Sugar
• 1 large egg
• 3/4 cup plus 2 tablespoons all purpose flour
• 1 cup pulverized Gingersnap Cookies

Instructions

1. In the bowl of a stand mixer, cream together the butter and sugar. Add the egg and beat until combined. Scrape down the sides of the bowl.
2. Add dry ingredients and mix on low until combined.
3. Chill for 30 minutes, then roll half of dough between two floured pieces of parchment paper. Press into springform pan. Freeze any remaining dough for later use.

For the Cheesecake

• • 3- 80z bricks of cream cheese, softened
  • 3 tablespoons cornstarch
  • 3/4 cup Dixie Crystals Granulated Sugar
  • 1/4 cup Dixie Crystals Light Brown Sugar
  • pinch of salt
  • 1/4 cup Captain Morgan’s Rum
  • 2 teaspoons Vanilla Extract
  • 3 large eggs (I prefer Safest Choice™ Eggs)
  • 1/2 cup heavy cream
  • 2/3 cup prepared eggnog

Instructions

• 1. Preheat the oven to 325 F and grease or butter a 9-inch springform pan. Wrap the pan in heavy duty aluminum foil so that it is waterproof. Press crust into prepared pan
  2. Place one 8-ounce package of the cream cheese, 1/2 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes, then beat in the remaining packages of cream cheese.
  3. Increase the mixer speed to high and beat in the remaining sugar, then beat in the salt, vanilla, and rum. Blend in the eggs one at a time, beating only until completely blended. Mix in the eggnog and heavy cream. Be careful not to overmix the batter.
  4. Pour the batter into the prepared pan. Place the springform pan in a large shallow pan containing hot water that comes about halfway up the sides of the pan. Bake the cheesecake until the top is lightly browned, about 1 hour and 30 minutes. Allow to cool in the oven with the door propped open. Refrigerate for 4 hours or overnight before serving. Sprinkle with nutmeg after plating, if desired.

Note: I made mine in a square pan and cut the pieces into triangles for smaller servings.

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You’ve seen me post about them before, and you will again…I am a huge fan of Safest Choice Eggs.

I have been an ambassador for Safest Choice™ for nearly a year now, as a member of their Darling Dozen. Their eggs are pasteurized in the shell, before you ever get them! They taste the same (they’re eggs, after all), no weird chemicals were added, and they are already SAFE to consume, even before cooking! So…love cookie dough? Love Caesar Salad? These both include uncooked eggs. With Safest Choice, you’re good to go!

What is pasteurization? Pasteurization is a century-old process that destroys pathogens through simple heat, and is well- known for its role in making milk and juices safe to enjoy. To pasteurize a food means to destroy harmful microorganisms (e.g., bacteria and viruses) by applying a precise amount of heat for a specified period of time. This straightforward food safety technique was invented by French chemist and microbiologist Louis Pasteur in 1864. Pasteurization is an all natural process, in that it involves only heat (not chemicals or irradiation). Safest Choice eggs go through a series of warm water baths to eliminate bacteria. It’s that simple!

Visit www.SafeEggs.com/recipes/safest-choice-darling-dozen for more information on the Safest Choice Darling Dozen, or follow Safest Choice on Twitter and like us on Facebook.

About Davidson’s Safest Choice Eggs: Founded in 2001, in Lansing, IL, National Pasteurized Eggs is a privately held company that launched the Davidson’s Safest Choice® brand pasteurized shell eggs in 2003. Safest Choice eggs can be found in over 5,000 grocery stores, in thousands of restaurants and through major foodservice distributors in all 50 states, Puerto Rico and Mexico. Safest Choice eggs provide consumers the highest combined standard for quality and safety in shell eggs and the Safest Choice patented, all natural, award-winning egg pasteurization process allows everyone to enjoy all recipes without the risk of Salmonella.

For more information or to find a retailer, visit www.SafeEggs.com.

Disclaimer: I am an ambassador for Safest Choice Eggs, as part of the Darling Dozen. This post is sponsored, but all thoughts and opinions are 100% my own.