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Raspberry-Topped Eggnog Cheesecake
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Prep Time:
35 minutes
Total Time:
8 hours 35 minutes
Cheesecake with a hint of eggnog and rum extract, topped with vibrant raspberry sauce.
Ingredients:
  • 1 1/4 cups crushed shortbread cookies (21 cookies)
  • 1/4 cup butter or margarine, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1/2 cup eggnog
  • 1/2 teaspoon rum extract
  • 1 package (10 oz) frozen raspberries in syrup, thawed, undrained
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 1/2 cups fresh raspberries
Instructions:
  • Preheat oven to 350°F. Combine crushed cookies and butter in a small bowl. Press the cookie mixture onto the bottom of a 9-inch springform pan. Wrap foil around the outside of the pan to avoid drips. Bake the crust for approximately 10 minutes until firm.
  • Lower oven temperature to 325°F. In a large bowl, use an electric mixer on medium speed to whip cream cheese until creamy. Slowly incorporate 1 cup of sugar until smooth. Add eggs one at a time on low speed until mixed. Blend in eggnog, rum extract, and nutmeg until just incorporated (avoid overmixing). Transfer mixture over the crust.
  • Bake for 50 to 60 minutes until set with a slight jiggle in the center. Allow to cool for 15 minutes, then run a knife around the edge of the pan to loosen the cheesecake. Let it cool in the pan on a wire rack for 1 hour, then refrigerate for at least 6 hours or overnight before serving.
  • Place raspberries in a food processor and blend until smooth. Optionally, strain to remove seeds. In a 1-quart saucepan, combine pureed raspberries, 2 tablespoons sugar, and cornstarch. Cook on medium heat, stirring constantly, until boiling. Cool the sauce in the refrigerator for 30 minutes, then mix in fresh raspberries. After removing the side of the cheesecake pan, serve the sauce over the cheesecake slices. Store the cheesecake covered in the refrigerator.

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