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Tuesday, January 17, 2012

Eggnog Cheesecake

I used to enjoy eggnog as a child at the holidays, the sweet, spicy and creamy milk was definitely a nice treat.   Now as an adult I find it too rich and creamy as a drink,  but I still want to enjoy it as a treat.  How about an eggnog cheesecake?  This is sweet, rich and yummy with a crust to die for (according to my 9 year old daughter)

Eggnog Cheesecake

1 whole package biscoff cookies, ground in a food processor (equals 2 cups ground cookie crumbs)  Nilla wafers or Graham cracker crumbs can be substituted
2 tablespoons sugar
1/3 cup unsalted butter, melted
3  8oz packages cream cheese (I used 2 that were 1/3 less fat, and 1 full fat)
1 cup sugar
1 tablespoon cornstarch
4 large eggs
1 cup eggnog
1/4 cup dark rum
dash of cinnamon
dash of nutmeg
1 cup whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla
Place a 9-10 inch springform pan on a double thickness of aluminum foil and securely wrap foil around edges (this will prevent any leakages in your oven)  Preheat oven to 325 degrees.
Spray bottom and sides of pan lightly with baking spray, then line bottom with parchment paper, and lightly spray bottom with baking spray (this will make for easier removal of  yours slices when serving)
In a small bowl combine the cookie crumbs, sugar and butter and mix well.  
Then press in pan.  I use something flat like this measuring cup to press down from the middle to the edges.

When all the crumbs are pressed, bake for 12 mins then let cool.
Beat cream cheese at med speed in a stand mixer with paddle attachment until creamy, gradually add sugar and cornstarch, beat well.  Add eggs one at a time, beating after each addition.  Add eggnog and rum and beat until smooth.  Stir in cinnamon and nutmeg.
Pour into pan and bake for 1 hour or until center is almost set, still should be a little jiggly.  Let cool, run knife along edges to loosen.
Beat heavy whipping cream on high with a whisk attachment, slowly add sugar and vanilla, beat until stiff peaks form.  Spread on cheesecake with a spatula, pipe designs if desired.  Sprinkle whip cream very lightly with nutmeg for garnish.  Cover and refrigerate at lease 8 hours.  Enjoy!



  1. OMG! I loved this yummy cake...Glad to find your yummilicious page with drooling recipes. So happy to follow you :) I would love to see your sweet & romantic recipes for my ongoing ''Valentine's Day Event'' Check out my blog for more details :) Have a lovely day :)

  2. Thanks Teena! I just checked out your blog, everything looks great and so yummy :) I will check out your Valentines Day event, thanks for the invite!

  3. thats so luvly... first time here... ur cheesecake is baked to perfection.. happy to follow u

  4. Thank you so much Hasna! So glad to have you here :)