Today I have for you this gorgeous Eggnog Cheesecake, not all of our recipes turn out so wonderful, life can end up being a #ScrambledPlan! This is true, especially at the holidays!!
The holidays are a time for celebration and with that, lots of delicious food. At this time of year, we are entertaining at home or bringing portable creations and life can get a little scrambled. I remember wanting to build a gorgeous gingerbread trifle with an egg custard filling.
Knowing the recipe just wasn’t right and it proved it. I stood peeking in the oven window watching a mountain of flowing lava in my oven, oh the horror! Well, back to the drawing board on that one. I continued with the trifle theme and I did end up with a gorgeous trifle to take with us for Christmas eve to our friends.
Memories are made out of good, bad, and tasty!! What mishaps have happened to you, come and share them on this post or on our social media, we would love to hear them.
Ken went to task to make this amazing cheesecake and it turned out wonderfully. Kudos to the other chef in the family!!
Egg Farmers of Canada along with Chef Lynn Crawford and Food Bloggers of Canada are joining forces to invite you also to share with them the good, bad, and tasty of the holiday season with #ScrambledPlan. Just like I said before our best-laid plans can sometimes go awry and leave us with a holiday mess.
Have you had burnt cookies, had grandma spilling gravy across your carpet, uncle getting a little too fancy, and helping himself to a piece of your perfectly cooked pie? Pets always add fun to the holidays too with licking platters of food or spilling the eggnog. It is all part of the celebration and memories!!
Eggs are extremely versatile for the holidays, from appetizers (who doesn’t love a plateful of deviled eggs) to desserts!! They give the holidays the comforting feeling you want!!
We are lucky in Canada as we have some of the best eggs in the world. This is because of our fantastic supply management which delivers quality and freshness. In Canada, we have over 1,000 regulated farms that ensure food safety. You can be sure of quality with the Grade A symbol.
Eggs are a wonderful high-quality protein. We have them in our fridge by the dozens, especially for all the wonderful holiday baking. Eggs have 6 grams of protein plus 14 important nutrients, so you can be ensured that your family is getting great nutrition. We love our eggs from morning to night in this household.
Ken took this cheesecake to work and it was so enjoyed it was gone by 9:30 am. I know there will be a few people coming over for this wonderful holiday recipe!! This cheesecake is rich, creamy with the right amount of cinnamon, nutmeg, brandy, and rum to rival the best eggnog you have ever had.
With two dogs and a new kitten, our holidays are the #ScrambledPlan but that what makes it fun. Just trying to keep the tree standing and everyone out of the goodies is a daily challenge.
- 1 1/2 cups graham cracker crumbs
- 2 Tbsp. sugar
- 2 tsp. cinnamon
- Fresh grating of nutmeg
- Pinch of cloves
- 1/4 cup butter, melted
- 1 1/2 pounds regular or light cream cheese
- 3/4 cup sugar
- 2 Tbsp. dark rum
- 2 Tbsp. brandy
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 3 large eggs, room temperature
- 1 1/2 cups sour cream
- 1 1/2 Tbsp. sugar
- 1/4 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- Cinnamon sticks
- For the crust, mix together the graham crackers with the sugar, cinnamon, nutmeg, and cloves. Stir in the butter and mix well. Into a 9" springform pan, press in the crumbs and work up the sides for about 1 3/4". Freeze crust for 10 min.
- Preheat oven to 375F having a rack positioned in the middle. Bake crust for 8 min. Remove the crust from the oven and let cool while you make the filling.
- For the filling, in a large bowl of a standup mixer beat the cream cheese with the sugar. Add in the rum, brandy, vanilla, cinnamon, and nutmeg. Beat well to combine. Add in the eggs, one at a time, beating well after each addition.
- Spoon filling into crust and bake for 45 min. or until softly set in the center. If the top begins to brown too much cover it with foil. Take the cheesecake out and allow to cool for 30 min.
- Increase oven temperature to 400F.
- For the topping, whisk the sour cream, sugar, and vanilla in a medium bowl. Pour mixture carefully over cheesecake. Bake until set for 8 min. Let cheesecake cool completely then cover and refrigerate overnight.
- To serve, cut around the edge of the cheesecake to loosen and then release. Slide cheesecake carefully onto a serving dish, removing the bottom pan. Sift the cinnamon and nutmeg on top and decorate with the cinnamon sticks.
Amount Per Serving:Calories: 344Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 104mgSodium: 309mgCarbohydrates: 31gFiber: 1gSugar: 23gProtein: 8g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Recipe adapted from Bon Appetit Christmas.
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Good luck everyone and come and join in the #ScrambledPlan, we would love to hear your stories!!
This post is sponsored by the Egg Farmers of Canada and I have been monetarily compensated.