HOLIDAY EGGNOG CHEESECAKE RECIPE

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Holiday Eggnog Cheesecake Recipe image

Get all the flavor of this festive holiday drink combined with a thick slice of cheesecake in this Holiday Eggnog Cheesecake recipe. Blend in the flavors of cinnamon, allspice and nutmeg and decorate the top with a eggnog whipping cream. Try our Holiday Eggnog Cheesecake recipe today!

Provided by My Food and Family

Categories     Christmas Recipes

Time 7h55m

Yield 16 servings

Number Of Ingredients 18

2 egg yolks
1/4 cup sugar
1 cup whole milk
1 tsp. vanilla
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1/4 cup brandy
2 cups graham cracker crumbs
6 Tbsp. butter, melted
3 Tbsp. sugar
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1/2 tsp. ground nutmeg
4 large eggs, room temperature
1 cup whipping cream, cold
1/4 cup powdered sugar

Steps:

  • For Eggnog:
  • In a medium bowl, beat egg yolks and sugar until light and creamy.
  • In a medium saucepan, heat the milk, vanilla and spices over medium heat until the mixture starts bubbling slightly, whisking constantly. Set aside and cool for a couple of minutes.
  • Add a little of the warm milk to the egg yolks and whisk to temper the egg mixture. Add the rest of the milk and blend to combine.
  • Return this mixture to the pan, add the brandy and stirring constantly heat for about 1 min. until frothy.
  • Cover and reserve at room temperature until ready to use.
  • For Crust:
  • Heat oven to 325°F.
  • Combine all the ingredients in a small bowl.
  • Press mixture firmly into the bottom and up the side of a 9-inch springform pan.
  • Bake for 10 min., then set aside to cool.
  • Cover the bottom of the pan with aluminum foil to prevent water from leaking into the cake during baking.
  • For Filling:
  • Heat oven to 300°F.
  • Fill a baking pan with about 3/4 inch of hot water. Place it on the middle rack of the oven.
  • In the bowl of a stand mixer, beat the cream cheese on low speed until light and fluffy.
  • Add the sugar, flour and nutmeg, and keep beating, scraping the side of the bowl with a rubber spatula.
  • Add 1 cup of the reserved eggnog and blend thoroughly.
  • Add eggs, 1 at a time, beating after each just until incorporated.
  • Pour cream cheese mixture into the prepared crust, and bake at 300°F in the water bath for 1 hour 15 min.
  • Let the cheesecake cool in the oven with the door closed for 30 min.
  • Open the oven door and let cool for another 30 min.
  • Refrigerate without covering for 5 hours or overnight.
  • For Topping:
  • Beat the whipping cream, 1/4 cup of the remaining reserved eggnog and powdered sugar in a large bowl until stiff peaks form.
  • Fill a piping bag with the whipped cream and use to decorate the top of the cheesecake.

Nutrition Facts : Calories 340, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 145 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.5068 g, Sugar 0 g, Protein 6 g

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