About this recipe:Eggnog is an American tradition at Christmas, and now it makes an appearance in a cheesecake! This is perfect to make if you've already gone through the trouble of making eggnog and want to experiment further. Guests will love the custard, rum and nutmeg flavours that shine through in this cheesecake.
In a medium bowl combine digestive biscuit crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 23cm springform cake tin. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 220 C / Gas 7.
In a food processor combine cream cheese, 200g sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture over cooled biscuit base.
Bake in preheated oven for 10 minutes.
Reduce heat to 120 C / Gas 1/2 and bake for 45 minutes, or until centre of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
You can use any eggnog recipe you like for this cheesecake recipe. Use ready-made eggnog if you can find it.