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Dessert

Rum Cheesecake

Prep:
30 m
Cook:
55 m
Ready in:
1 h 25 m
Yum
This easy-to-make cheesecake features rum and eggnog. Make it the day before you need it!
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INGREDIENTS
Servings: 16
Graham cracker crumbs 
1 cup
White sugar 
2 tbsps
All-purpose flour 
3 tbsps
Eggnog 
3/4 cup
Eggs 
2
Butter 
3 tbsps, melted
Cream cheese
3 (8-oz) packages, softened
White sugar 
1 cup
Ground nutmeg 
1 pinch
Ground cinnamon 
1/4 tsp
Rum 
2 tbsps
DIRECTIONS
  1. Preheat the oven to 325° F (160° C/Gas Mark 3). 
  2. Combine crumbs, cinnamon, white sugar (2 tbsps), and melted butter in a bowl. Press the mixture into the bottom of a springform pan. 
  3. Bake for 10 minutes. Then, place on a wire rack to allow to cool.
  4. Preheat the oven to 425° F (220° C/Gas mark 7).
  5. Process cheese, all-purpose flour, white sugar (1 cup), and eggnog in a food processor until the mixture is smooth. Then, blend in rum, 2 eggs, and ground nutmeg. Pour into the crust.
  6. Bake for 10 minutes. Reduce heat to 250° F (120° C). Bake for 45 minutes. The cheesecake should be barely firm to the touch. 
  7. Remove from the oven. Loosen the cake from the rim. Before removing the rim, allow the cheesecake to cool. Serve and enjoy your Italian Rum Cheesecake! 
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