Brownies are still king… but
Nothing says Christmas holidays like egg nog... So put some in your cheesecake dessert!
Ever made a cheesecake in your blender? Why not? It's so easy, and the result is light and airy!
2 Tbsp (25 g) granulated sugar (for crust)
3 Tbsp (45 g) butter melted
3- 8 ounce (3x 225g) packages cream cheese
1 cup (200 g) granulated sugar
3 Tbsp (25 g) all-purpose flour
¾ cup (180 ml) eggnog
2 Tbsp (30 ml) rum
½ tsp (2 mL) ground nutmeg
Prep time: ,
Cook time: ,
Preheat oven to 350°F (180°C).
Mix graham cracker crumbs, sugar, and butter; then press into the bottom and up the sides of a 9” spring form pan.
Bake 10-15 minutes until light golden, then cool to room temp.
Place eggnog, rum, eggs, flour, sugar, nutmeg, and cream cheese into your blender.
Turn machine on to High or liquify, and blend for 30 seconds or so - until smooth.
Pour mixture into pre-baked crust and bake 45-50 minutes, or until cake is barely firm to the touch.
Cool to room temp and remove ring.
Cover and refrigerate until completely chilled before serving.
You'll notice that the top of our cheesecake cracked... Doesn't bother us, but if you want to avoid a cracked top: Cool the cheesecake more slowly.
One way to do this is when the cake is cooked, shut off the oven, and open the door a crack. Leave the cheesecake in the cooling oven for an hour.