Eggnog Cheesecake
Eggnog Cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with festive eggnog flavors, perfect for holiday gatherings.
Ingredients
Crust Ingredients
- 46 wafers 46 crushed vanilla wafers Approximately 2 cups
- 6 tbsp melted butter For binding the crust
- 1/2 tsp nutmeg Adds flavor to the crust
Filling Ingredients
- 32 oz cream cheese 4 packages (8 oz each), softened
- 1 cup sugar For sweetness
- 3 tbsp flour For thickening
- 3 tbsp rum Can be replaced with vanilla extract
- 1 tsp vanilla Enhances flavor
- 2 large eggs Used for binding
- 1 cup whipping cream For creaminess
- 4 egg yolks Add richness to the filling
Optional Garnish
- strawberry jelly For decoration
- fresh strawberries For serving
Instructions
Preparation
- Preheat your oven to 325°F (or 300°F for dark, nonstick pans).
- In a bowl, mix together the crushed vanilla wafers, melted butter, and nutmeg.
- Press the mixture firmly into the bottom and sides of a pan, about 1 1/2 inches deep.
- Bake the crust for 10 minutes and then set it aside to cool.
Filling
- In a large mixing bowl, beat the cream cheese, sugar, flour, rum, and vanilla until smooth and creamy.
- Add the eggs one at a time, making sure to beat well after each addition at a low speed.
- Gently stir in the whipping cream and egg yolks until everything is well combined.
Baking
- Pour the mixture onto your baked crust and bake for 1 hour and 10 to 15 minutes, or until the center is almost firm.
- Once baked, loosen the edges with a knife and let it cool.
- Refrigerate for at least 4 hours, or overnight for the best texture.
Serving
- When ready to serve, decorate with strawberry jelly and fresh strawberries, and add whipped cream if desired.
- Slice, serve, and enjoy every bite!
Notes
Store covered in the refrigerator for up to 5 days or freeze for up to 2 months. Let thaw in the refrigerator overnight before serving.