Showstopper Eggnog Cheesecake

Recipe by yooper
READY IN: 1hr 40mins




  • For the crust: In a medium bowl, stir together the ground cashews, graham crackers and the 1/2 cup sugar.
  • Drizzle the melted butter over the cashew mixture.
  • Toss till mixed well.
  • Press the cashew mixture onto the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan.
  • Wrap outside of the springform pan securely with heavy foil.
  • Set aside.
  • For filling: In a large mixing bowl, beat cream cheese with electric mixer on medium-high speed 3 to 4 minutes or till mixture is completely smooth, scraping sides of bowl.
  • Reduce speed to medium, beat in rum (if you like), sugar, vanilla and nutmeg.
  • Add eggs all at once, beat on low speed till just combined.
  • Stir in eggnog.
  • Pour filling into crust-lined pan.
  • Place springform pan in a large roasting pan.
  • (Make sure there's at least 1 inch between the springform pan and the edges of the roasting pan).
  • Place roasting pan on oven rack.
  • Carefully pour enough hot tap water into roasting pan to come halfway up side of springform pan.
  • Bake in 350 oven 60 to 70 minutes or till edge of cheesecake is firm and center appears nearly set when lightly shaken.
  • Carefully remove pan from water bath, transfer to a wire rack.
  • Cool 15 minutes.
  • Remove foil.
  • Lossen crust from sides and cool 30 minutes.
  • Remove sides of pan, cool.
  • Cover with plastic wrap and refrigerate up to 2 days.
  • Garnish with cashew brittle, if you like.
  • To bake without the water bath: Prepare cheesecake as above, except omit the foil; place the pan with filling in a shallow roasting pan.
  • Bake without water bath 45 to 50 minutes or till center appears nearly set when shaken.
  • Surface will have a more golden color than cheesecake baked in a water bath.