Extraordinary Egg Nog Cheesecake

Lush, creamy, and a wee bit boozy, this Egg Nog Cheesecake recipe will have your guests swooning with glee!

Egg Nog Cheesecake - Cakewalker

The holiday baking season, which in my home begins in September, peaks in December. A multitude of cookies, cakes, and candy usher the month in, but as Christmas draws near, the hustle and bustle dials back a bit. This allows me time to play with the flavors of holiday time.

A veined #holly #leaf plunger cutter makes #sugar #paste #decorations a snap!

A photo posted by Brooks Walker (@cakewalkr) on

Last year I shared this recipe. And in dreaming things up this year I thought I’d try the flavors of egg nog in a cheesecake. One might think I have a thing for the seasonal concoction, but truth is I adore tinkering with festive ingredients like nutmeg, cinnamon and allspice.

I hope you’ll give this recipe a try―it bakes up beautifully, the egg nog essence and classic cheesecake flavor play so nicely, and it brings wow factor to the holiday table.

Egg Nog Cheesecake from Cakewalker

Extraordinary Egg Nog Cheesecake

Rating: 51

Prep Time: 35 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 45 minutes

Yield: One 9-inch cheesecake. Serves 16 to 20.

Serving Size: One slice

Extraordinary Egg Nog Cheesecake

Lush, creamy, and a wee bit boozy, this Egg Nog Cheesecake recipe will have your guests swooning with glee. A must-have for holiday gatherings!

Ingredients

    Crust:
  • 2 cups finely ground vanilla wafer crumbs (about 60 cookies)
  • ¼ teaspoon fresh ground nutmeg
  • ¼ teaspoon cinnamon
  • ½ cup (1 stick) unsalted butter, melted
  • Pinch of salt
  • Filling:
  • 2 (8-ounce) packages cream cheese, room temperature
  • 3 large eggs, room temperature
  • 1 cup sugar
  • 1 pint sour cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons rum
  • 1 tablespoon bourbon
  • 2 teaspoons fresh ground nutmeg
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 1/8th teaspoon salt
  • Equipment:
  • 9-inch springform pan
  • Large roasting pan
  • Heavy duty aluminum foil (minimum 18 inches width)

Instructions

    For the crust
  • Preheat the oven to 325° F.
  • Combine the ingredients in a mixing bowl with a fork; tossing the mixture about, until evenly moistened. Lightly spritz the bottom and sides of an assembled 9-inch springform pan with nonstick cooking spray. Transfer the crumbs to the prepared pan. Using the bottom of a smooth glass or measuring cup, press the crumbs into the bottom and an inch or so up the sides.
  • Bake the crust for 10 minutes, remove from oven; set aside.
  • Make the filling
  • Using an electric mixer, beat the cream cheese in a mixing bowl on low speed for a minute or so until it is smooth and lump-free. Add the eggs, one at a time, beating slowly until combined. Scrape the bowl down. Gradually add the sugar, beating until creamy for approximately two minutes. Scrape the bowl again. Add the sour cream, vanilla, rum, bourbon, nutmeg, cinnamon, allspice and salt, mixing just until smooth and no sour cream streaks are left―remember to scrape the bowl and beaters periodically during this addition. Pour the filling into the partially baked crust; smooth the top if needed.
  • Set the cheesecake on top of two crossed sheets of wide aluminum foil, gathering the foil up snugly around the sides of the pan. Place the cheesecake in a large roasting pan. Pour boiling water in the roasting pan until the level is nearly halfway up the side of the pan (the foil keeps water from leaking into the cake). Bake for 1 hour and 10 minutes. The cheesecake will be somewhat firm around the perimeter with a bit of a jiggle in the middle (the cake finishes firming up in the refrigerator); refrain from overbaking. Cool on a rack for half an hour. Loosely cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
  • Loosen the cheesecake from the sides of the pan by running a table knife or metal icing spatula around the inside rim. Unlatch the ring and carefully remove the mold from the cake; transfer to a serving plate. Garnish as desired, slice and enjoy! Keep unused cake refrigerated for up to three days.

Notes

Be sure to purchase the long box of heavy duty aluminum foil which denotes the 18 inch width―it’s ideal to use for the water bath method. Make certain the foil sheets are overlapped and crossed in the middle, placing the cake pan square in the center before bringing the foil up and around the sides. The liquor measures may be eliminated or reduced for those who desire so, but know the intended flavor profile will differ.

http://cakewalkr.com/extraordinary-egg-nog-cheesecake/

Slice Egg Nog Cheesecake by CakewalkerJust look at the creamy texture won’t you?

Thank you for spending time here today―I’m grateful for your readership. Wishing you and yours a holiday season and a new year filled with love, peace and joy!

Looking for more tasty inspiration? Check out what a few of my friends have for you:

Comments

  1. Brooks, This looks scrumptious! Have a wonderful Christmas.

  2. Beautiful as always, and I know delicious as well. Merry Christmas to you and the family, Brooks! xo

  3. Now THIS is the way to enjoy eggnog! What an exquisite cheesecake. Hope you and your family have a Merry Christmas, Brooks!

  4. Cheesecake is a great love of mine. Never had an eggnog one, though. Brilliant idea! This looks extraordinary — thanks. Merry Christmas!

    • Brooks Walker says:

      Merry Christmas, John! I have good reason to believe you and Mrs. KR will enjoy this dessert.

  5. Oh my, Brooks, you’ve done it again! Seems like every time I look at one of your desserts I say to myself, “This is the best one ever.” No, THIS reallyreallyreally is! Good thing I always keep that wide foil on hand …

  6. Jeff the Chef says:

    I love cheesecake, and I love the flavor of eggnog. I don’t like the texture of eggnog, though, so this sounds perfect for me!

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