Looking for a holiday update on the classic cheesecake? This eggnog-infused beauty is just the dessert you’re looking for! This recipe features our speciality Angelico’s Eggnog, a new product from our holiday line of gourmet goods. Don’t skip the praline garnish—it adds a welcome toothsome crunch!
No time to make a dessert from scratch? Pick up our Angelico’s 7” Eggnog Cheesecake in-store at Michael-Angelo’s.
Angelico’s Eggnog Cheesecake
1 cup (250 mL) Graham cracker crumbs 2 tbsp (30 mL) sugar
3 tbsp (45 mL) butter, melted
3 packages (8 oz/225 g each) cream cheese, softened
1 cup (250 mL) sugar
3 tbsp (45 mL) all-purpose flour
2 eggs, lightly beaten
3/4 cup (180 mL) Angelico’s Eggnog
1/2 tsp (2.5 mL) rum extract
dash of ground nutmeg
Preheat oven to 325°F (160°C). Grease a 9-in. (23 cm) springform pan and wrap outside in a double thickness of heavy- duty foil about 18 in/45 cm square. Wrap foil securely around pan.
In a small bowl, combine the graham crumbs, sugar and butter. Press evenly into the bottom of pan. Place on a cookie sheet and bake 10 minutes. Transfer to a wire rack to cool.
In a large bowl, beat the cream cheese, sugar and flour with electric mixer until smooth. Add eggs; beat on low speed until just combined. Gradually stir in the eggnog, rum extract and nutmeg until smooth. Pour over cooled crust. Place pan in a larger baking pan, adding hot water to reach 1 in. (2.5 cm) up sides of springform. Bake at 325°F (160°C) for 45-50 minutes or until centre is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen. Cool 1 hour longer then remove sides and refrigerate overnight.
Follow the link for our favourite recipe for a Crunchy Praline Garnish via Epicurious.