Eggnog Cheesecake is the perfect treat to have on your holiday table. It is rich, indulging, and topped with the most delicious eggnog whipped cream.
Adjust the top oven rack to be positioned in the middle of the oven.
Prepare a springform pan by covering the bottom on the OUTSIDE with foil, up to the middle of the pan. This is don't for the water bath.
Press the mixture into a 10 or 10 1/2 inch buttered springform pan. Using a measuring cup, press the crust and try to line the sides about 1 inch up the pan edges. Refrigerate for at least 20 minutes.
Add the eggs one at a time and beat after each addition until well combined.
Add vanilla extract, eggnog, rum (if using), nutmeg and sour cream and beat well, stopping to scrape the sides and bottom of the bowl.
Optional: Pour cheesecake batter into three different bowls. Mix red gel food coloring into one and green into another, left the third one as is.
Use a 1/4 cup to pour some of the green batter into the center of the cheesecake crust. Use a second 1/4 cup to pour the white/uncolored batter into the middle of the green batter. Use a third 1/4 cup to pour the red batter into the middle of the white batter. The batters will spread, and as you add alternating scoops of batter, they will widen forming concentric circles. Repeat with the remaining batters.
Try not to open the door of the oven. At the 40 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.