As they say: What are the holidays without eggnog? So you buy a quart of the seasonal stuff and there it sits in the fridge, barely sipped, well into the New Year. Instead of throwing out a near-full carton come January, fry it into French toast, bake it into rich cheesecake, even toss it with pasta. Here is a new take on the requisite winter beverage that will make you finally understand what all the fuss is about – no ladle required.
Grease a 9-inch springform pan.
Place the graham cracker crumbs in a bowl with the melted butter and 2 tablespoons of sugar. Press the mixture into the bottom of the greased pan. Place in the refrigerator.
Preheat the oven to 325 degrees.
Using a stand mixer or food processor, beat the cream cheese, flour and œ cup of sugar until smooth. Add thebeaten egg yolks and mix until well-combined.
Gradually beat in the eggnog, light rum, nutmeg and cinnamon.
Pour the filling over the cheesecake crust, and bake for 45 minutes.
Turn the oven off but keep the door closed. Leave the cake in the oven for 1 hour.
Partially open the oven door and let the cake cool for 30 minutes. Remove from the oven and let the cake cool to room temperature.
Place in the refrigerator for at least 3 hours before serving.
4 Tbsp. butter, melted
½ cup plus 2 Tbsp. sugar, divided
3 8-oz. packages cream cheese
3 Tbsp. all-purpose flour
2 egg yolks, beaten
1 cup eggnog
1 tsp. light rum
Generous dash nutmeg
Generous dash cinnamon
This article appears in November 2012.