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Close up of eggnog burnt basque cheesecake with slice being removed.

Eggnog Cheesecake

Liz Mincin
An eggnog cheesecake recipe in the style of a Basque burnt topped cheesecake. Decadent, creamy and perfect for a festive dessert!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling 5 hours
Course Dessert
Cuisine American, Basque
Servings 12 slices
Calories 268 kcal

Equipment

  • 8" springform baking pan
  • Parchment paper

Ingredients
  

  • 20 oz spreadable cream cheese
  • 4 eggs
  • 1 cup caster sugar or superfine granulated sugar
  • 1 tablespoon plain or all purpose flour
  • ½ cup eggnog
  • freshly grated nutmeg

Instructions
 

  • Preheat oven to 400°F (200C/180C Fan) and line an 8" springform cake pan with parchment paper. This should be a large piece of parchment paper, crumpled into the pan and overhanging the lip by a couple of inches (see images in post).
  • In a large mixing bowl, beat together the cream cheese and sugar. Add the eggs one at a time, beating well after each addition.
  • Add the flour and whisk into the mix, followed by the eggnog.
  • Pour into the prepared cake tin and bake in the centre of the oven for about 45 minutes, watching for it to be risen, jiggly and well browned on top.
  • Remove from the oven and allow to cool at room temperature for an hour before placing in the refrigerator for at least four hours (or overnight).
  • When ready to serve, carefully remove from the springform pan and transfer to a serving plate. You can leave the parchment paper around the cake for presentation. Slice and dust with freshly grated nutmeg.

Nutrition

Calories: 268kcalCarbohydrates: 20.3gProtein: 5.9gFat: 19gSaturated Fat: 11.5gCholesterol: 113mgSodium: 166mgPotassium: 96mgFiber: 0.1gSugar: 17.9gCalcium: 61mgIron: 1mg
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