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Eggnog Cheesecake

Eggnog Cheesecake

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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
Prep Time 45 mins
Cook Time 1 hr 30 mins
Chill Time 8 hrs
Total Time 10 hrs 15 mins
Servings 16 servings
Calories 558
Author Laurie McNamara

Ingredients

FOR THE CRUST:

  • cups vanilla wafer cookie crumbs (about 10 ounces of cookies)
  • 3 tablespoons sugar
  • 1/2 teaspoon ground nutmeg
  • 8 tablespoons butter melted

FOR THE CHEESECAKE FILLING:

  • 32 ounces cream cheese softened
  • cups granulated sugar
  • 1 teaspoon ground nutmeg
  • 3/4 cup (full fat) eggnog at room temperature
  • 1/2 cup heavy whipping cream at room temperature
  • 1/3 cup spiced rum brandy or bourbon
  • 4 large eggs at room temperature
  • 1/4 cup flour sifted
  • 2 teaspoons pure vanilla extract

FOR THE EGGNOG WHIPPED CREAM:

  • 1 cup heavy whipping cream cold
  • 1/4 cup (full fat) eggnog cold
  • 1 splash pure vanilla extract
  • 2 tablespoons powdered sugar sifted
  • 1/3 cup marshmallow creme
  • grated fresh nutmeg for sprinkling

Instructions

MAKE THE CRUST:

  • Preheat your oven to 325° 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° 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.
  • Grate fresh nutmeg over top before serving.

Nutrition

Serving: 1g | Calories: 558kcal | Carbohydrates: 44g | Protein: 7g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 346mg | Potassium: 161mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1365IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg