Eggnog meets a baked cheesecake, a special treat for Christmas!
Ingredients
9 OZ / 250 G cream cheese (room temperature)
2 OZ / 50 G sugar
2 EA eggs
2 OZ / 50 G all-purpose flour
1 TSP nutmeg
2 OZ / 50 ML golden rum
8 OZ / 225 ML eggnog
3.5 OZ / 100 G graham cracker
2 OZ / 50 G butter
Directions
Preheat your oven to 160°C / 320°F. Lightly grease 7-inch round cake pan with oil, line it with parchment paper and set aside.
Cube your butter. Add the butter to the mixing bowl. Melt the butter with the measuring cup removed for 3 minutes / 212°F|100°C / speed 3. Scrape down the sides of your mixing bowl.
Add the graham cracker to the mixing bowl. Chop the cracker for 20 seconds / speed 6.
In a lined cake tin, spread the mix evenly on the base. Press the crust mixture to the bottom of the pan. Bake until golden brown for about 10 minutes, then leave it cool. Clean out the mixing bowl.
Attach the butterfly whisk to the mixing bowl. Add your cream cheese, sugar, egg, nutmeg, eggnog and rum to the mixing bowl. Mix for 45 seconds / speed 4. Scrape down the sides of the mixing bowl.
Remove the butterfly whisk and add the flour into the mixing bowl. Mix again for 40 seconds / speed 3 / stir.
Evenly distribute the filling over the base and bake for 55 minutes at 160°C / 320°F or until it is cooked. Let cool for 15 minutes on a rack, then run a thin knife or offset spatula around the inside of the cake pans. Put in the fridge until completely cooled down.
