Eggnog Cheesecake is the perfect holiday dessert! A nutmeg spiced vanilla wafer cookie crust with a rich and decadent eggnog cheesecake filling is topped with eggnog whipped cream and dusted with fresh nutmeg. Serves 12 to 16 people.
Course Desserts & Sweet Treats
Cuisine American
Keyword adult dessert, cheesecake, Christmas, eggnog, homemade cheesecake, leftover eggnog, New Years Eve
Preheat your oven to 325℉ (or 180℃) and butter a 9x3 round cheesecake pan. I use a little of the melted butter for the crust.
In a mixing bowl, add cookie crumbs, sugar, nutmeg and mix to combine.
Pour in butter and mix until incorporated
Transfer to the prepared pan, and use the flat side of a glass to press the crumbs into the pan.
Partially bake for 10 minutes on the middle rack of your preheated oven.
Remove and let cool. Once cool, wrap the bottom of the pan with heavy duty aluminum foil.
MAKE THE CHEESECAKE:
In the bowl of your stand mixer fitted with the paddle attachment, add softened cream cheese and granulated sugar. Mix until light and creamy.
Next pour in the cream, eggnog and rum. Mix until incorporated.
Add one egg at a time, mixing after each one.
Lastly add in the vanilla extract, flour and nutmeg. Mix until smooth.
Pour into the partially baked crust and bake on the lowest rack of your oven for 1 hour. Reduce heat to 300° (or 150℃) and continue baking for 30 minutes.
Remove cheesecake from oven and transfer to a wire rack to cool compeletly.
Once cool, cover with foil and refrigerate overnight.
MAKE THE EGGNOG WHIPPED CREAM:
In a large mixing bowl, measure and add th heavy cream and eggnog. Mix until it slightly thickens.
Then add in the marshmallow creme, powdered sugar and splash of vanilla.
Mix until soft peaks form.
Transfer to a piping bag with star tip. Remove cheesecake from pan and pipe stars over top of the cheesecake.