A delightful twist on the classic cheesecake, infused with the warm flavors of eggnog and cashews, perfect for holiday gatherings.
Combine the ground cashews, graham cracker crumbs, and sugar in a bowl.
Ensure the cashews are finely ground for a cohesive crust.
Add the melted butter to the dry mixture and mix until evenly moistened.
Use a fork to evenly distribute the butter.
Press the mixture into the bottom and slightly up the sides of a springform pan.
Use the bottom of a glass to press the crust firmly.
Beat the cream cheese until smooth in a mixing bowl.
Ensure the cream cheese is at room temperature for easier mixing.
Add sugar, rum, vanilla, and nutmeg to the cream cheese and mix until combined.
Scrape down the sides of the bowl to ensure even mixing.
Add eggs one at a time, mixing on low speed until just incorporated.
Avoid overmixing to prevent air bubbles.
Stir in the eggnog until the filling is smooth.
Fold gently to maintain a creamy texture.
Pour the filling into the prepared crust.
Tap the pan gently to release air bubbles.
Place the springform pan in a roasting pan and add hot water to the roasting pan.
Ensure the water reaches halfway up the sides of the springform pan.
Bake at 350°F for 60-70 minutes until the edges are set and the center is slightly jiggly.
Avoid opening the oven door during baking to maintain consistent temperature.
Cool the cheesecake on a wire rack, then refrigerate for at least 4 hours.
Cover the cheesecake with plastic wrap to prevent it from absorbing fridge odors.
Garnish with cashew brittle or whipped cream before serving.
Add a sprinkle of nutmeg for an extra festive touch.
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