As you know one of my favorite seasonal treats is…eggnog! And since one of my favorite desserts happens to be cheesecake, of course I decided to fuse two of my favorite things into one delicious treat and create an Eggnog Cheesecake! I hope you enjoy this creamy, decadent dessert as much as I do!
2x 5.6oz Schar Gluten Free Honey Grahams, crumbed
½ cup brown sugar
1/2 cup Kerrygold Salted Butter, softened
In a bowl, combine cookie crumbs, sugar, and softened butter. Stir until the mixture starts to hold together. Press into the bottom of a greased 11″ springform pan and set aside until needed.
4 8oz packages cream cheese, softened
1 1/3 cups sugar
1/2 tsp salt
1 tsp nutmeg
2 tsp vanilla
2/3 cup sour cream
2/3 cup eggnog
Preheat oven to 325°F.
Using an electric mixer on medium speed, mix the cream cheese together, one block at a time until smooth, soft, and creamy.
Beat in sugar, vanilla, nutmeg, and salt. Mix well to be sure all the ingredients are completely incorporated. Next, whip in the eggs one at a time, beating well between each addition.
After the eggs are mixed in, beat in both the sour cream and eggnog until smooth. Scrape down the sides and bottom of the bowl with a silicone spatula, then whip again just to make sure everything is blended and there are no more cream cheese chunks.
Pour the mixture into the prepared springform pan and set the pan on a round cookie sheet (just in case any batter spills over). Place into the oven and bake for one hour and 15 minutes. After the cheesecake has finished baking, turn off the heat and let it rest in the oven for another hour with the door shut.
After that, take it out of the oven and place on a hot pad. Put the pan in the fridge so the cheesecake can finish cooling.
Allow to chill in the fridge overnight before topping the cheesecake off with a sprinkle of powdered sugar and nutmeg. Now all you need to do is slice, serve, and indulge in this new seasonal classic: Eggnog Cheesecake.