Eggnog Cheesecake
Eggnog is a festive flavour that brings back good memories of childhood. If you like eggnog, you should make this delicious, creamy, and decadent Eggnog Cheesecake.
Ingredients
For The Base
- 2-3 cups Graham crackers , About 20 crackers. See notes
- ¼ cup Brown sugar, Packed
- ⅓ cup Butter, Melted
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon
For The Filling
- 24 Ounce Cream cheese, , 3 Blocks, Room temperature
- 1⅓ cups Granulated sugar
- 1 tablespoon All-purpose flour
- 1 cup Eggnog, Room temperature
- 4 Eggs, Room temperature
- 2 teaspoon Vanilla extract
Instructions
How To Make The Base
- Preheat the oven to 350° F. Use a food processor to grind the Graham crackers.2-3 cups Graham crackers
- Combine graham cracker crumbs, cinnamon, salt, sugar, and melted butter in a bowl. Mix until well combined and spread evenly in a 10-inch springform pan. Using the bottom of a glass or measuring cup, press down on crumbs to the bottom of the pan and about ½ inch up the sides of the pan.¼ cup Brown sugar, ⅓ cup Butter, ¼ teaspoon Salt, ½ teaspoon Cinnamon
- Bake crust in the preheated oven until set, about 10 minutes. Remove the crust and set aside to cool. Reduce oven temperature to 325° F.
How To Make The Filling
- Prepare the water bath by putting the springform pan in a dry brownie pan, then place the brownie pan inside a larger pan. Set aside.
- Using the paddle attachment, beat the cream cheese until smooth, creamy and lump-free.24 Ounce Cream cheese,
- Add sugar and flour, and beat until smooth and lump-free.1⅓ cups Granulated sugar, 1 tablespoon All-purpose flour
- Add the Eggnog and mix well.1 cup Eggnog
- Lightly beat the eggs with vanilla extract in a separate bowl. Switch to the rubber spatula; add the beaten eggs and gently mix everything. Do not incorporate too much air into the mixture.4 Eggs, 2 teaspoon Vanilla extract
- Pour the cheesecake batter over the crust and place carefully into the prepared water bath. Fill up the larger pan about ¾ of the height of the springform pan; adjust as necessary. NO WATER SHOULD TOUCH THE BOTTOM OF THE SPRINGFORM PAN.
- Bake the cheesecake for 45-55 minutes or until the sides appear solid and the center is jiggly. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 hours; the center will continue to cook slowly. Crack open the oven door and keep the cheesecake inside for one more hour.
- Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and thoroughly chilled.
- When ready to remove the cheesecake from the pan, ring a kitchen towel under hot water and wrap it around the pan; this will warm up the butter around the cheesecake and make the release easier. Then, run the tip of a pairing knife around the top and open the pan's lock. Do not push the knife all the way to the bottom; only its tip should run around the cheesecake. Dust the top with powdered sugar and decorate the top with Gingerbreadman cookies and sugared cranberries.
Notes
- If you want to bring the crust to the sides, use three cups of Graham crackers crumb.
Nutrition
Calories: 545kcalCarbohydrates: 52gProtein: 9gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 165mgSodium: 480mgPotassium: 200mgFiber: 1gSugar: 41gVitamin A: 1251IUVitamin C: 0.4mgCalcium: 131mgIron: 1mg
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