Flavored with a classic seasonal drink and an aromatic mix of spices, this creamy cake is perfect for holiday entertaining— particularly since it can be made up to two days ahead.

Creamy Cheesecake with Eggnog and Spice
Eric Akis, Everyone Can Cook for Celebrations

FOR THE CRUST
1¼ cups graham cracker crumbs
¼ cup granulated sugar
¼ cup butter, melted

Cut a circle of parchment paper to fit the bottom of a 10-inch (3 L) springform cake pan. Combine the graham cracker crumbs, sugar and butter in a bowl. Pack the crust mixture evenly into the bottom of the pan.

FOR THE BATTER
3- 8 ounce packages cream cheese, softened
1 cup granulated sugar
1 cup eggnog
1 Tablespoon all-purpose flour
3 large eggs
1 teaspoon rum extract
½ teaspoon ground cinnamon, plus some for sprinkling
½ teaspoon ground nutmeg, plus some for sprinkling
Pinch ground cloves
1 cup whipping cream, whipped

Preheat the oven to 325° (160°C). Place the cream cheese and sugar in a bowl and beat with an electric mixer until lightened. Beat in the eggnog and flour until smooth. Beat in the eggs, one at a time. Stir in the rum extract, cinnamon, nutmeg and cloves. Pour the batter into the prepared cake pan.

Place a shallow pan of water on the bottom rack of the oven; the steam rising from it will help prevent the cheesecake from cracking as it bakes. Set the cake on the rack above the water and bake 70 to 80 minutes, or until the cake jiggles slightly only in the very center.

Cool the cake on a baking rack for 15 minutes, and then run a sharp, thin and wet paring knife around the edges of the cake to a depth of 1 inch (2.5 cm). This will also prevent the cake from cracking as it cools and contracts. Cool the cake to room temperature. Cover and refrigerate in the pan for at least 3 hours.

When you’re ready to serve the cake, run a wet paring knife completely around the outer edges of the pan to loosen the cake from the sides. Remove the cake pan’s outer ring.

Cut the cake into wedges and set on plates. Top each wedge with a dollop or piped spiral of the whipped cream. Sprinkle the whipped cream lightly with nutmeg and cinnamon and serve.

Eric’s options: Chocolate lovers may want to substitute chocolate cookie crumbs for the graham cracker crumbs in the crust.

Serves 10-12.

MF&L Staff at Maine Food & Lifestyle magazine.