Eggnog cheesecake flan

Prep 20 min
Plus Baking Time: 30 minutes
Makes 12 wedges

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1/2 cup
unsalted butter
vanilla wafers, or 2 cups wafer crumbs
3 250-g pkgs
cream cheese, at room temperature
2 tbsp
all-purpose flour
2 tsp
1/4 cup
35% cream
1 tsp
ground nutmeg
1 tsp
1/2 tsp


  • Preheat oven to 300F (150C). In a bowl, microwave butter on medium until almost melted, 1 to 2 min. Stir until completely melted. If using wafers, place in a food processor. Pulse until fine crumbs form. Add to butter. Using a fork, stir until evenly moist. Press over bottom and up sides right to the top of an 11-in. (27.5-cm) fluted tart pan with a removable bottom. Refrigerate while preparing filling.
  • Cut cream cheese into chunks and place in food processor. (There’s no need to clean processor.) Or place in a large bowl and use a hand-held mixer. Add sugar and whirl until smooth, scraping down side of bowl as needed. Add eggs, flour, rum extract, whipping cream, nutmeg, vanilla and allspice. Whirl just until mixed. Place prepared pan on a baking sheet. Scrape cream-cheese mixture over base, then smooth surface as best you can. It will be very full.
  • Bake in centre of preheated oven until cheesecake is almost set when jiggled, 30 to 35 min. Cool on a rack for 1 hour, then refrigerate at least 4 hours, preferably overnight, before cutting into wedges. Refrigerate, covered, up to 3 days or cover with plastic wrap, then foil, and freeze up to 2 months. Serve dusted with nutmeg and decorate the centre with red currants or cranberries if you like.

Our favourite holiday drink gets the royal treatment in this indulgent flan. The bonus with this dessert is that you can quickly whip up the whole thing in the food processor.


Calories 412, Protein 7 g, Carbohydrates 21 g, Fat 34 g, Sodium 239 mg.
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