I was never a big fan of Eggnog, as in the drink.
To me it was always like drinking custard, which well…..is exactly what it IS!
If you love it though~ great more for you! LOL
But sometimes during the holidays you may find yourself with an abundance of it after some grand smashing parties~ am I right?
What’s a girl to do with all of that leftover Eggnog?
Why, Eggnog Cheesecake of course!
I have to say, this cheesecake is now in my top 4 of favorite cheesecakes!
It is so delicious and just bursting with holiday cheer!
I hope you try it and add this unique dessert to your holiday table this year!
(There is no video for the mixing of this cheesecake but for reference watch the Lemon Cheesecake tutorial since it is exactly the same mix method only in place of the lemon, you will be using the eggnog flavors!)
Liquor is optional although a traditional Egg Nog will have alcohol in it, so omitting it will take away from the desired taste of this cheesecake.
If you do Omit, there is no need to substitute anything in its place
The custard can be an instant vanilla pudding mix if you do not want to prepare an entire recipe of my Pastry Cream just for this recipe
Prepare an 8" cake pan with Pan Grease and a parchment circle fitted in the bottom.
Preheat the oven to 350° F
- Golden Oreo Cookies 1¼ cup crushed (approximately 18 cookies)
- Unsalted Butter 3 Tablespoons (42g)
- Ground Nutmeg ½ teaspoon (2)
- Cream Cheese 3- 8ounce packages (678g)
- Light Brown Sugar ¾ cup packed (158g)
- Ground Nutmeg ½ teaspoon (2g)
- Eggs large 3 (150g)
- Egg Yolks large 3 (54g)
- Vanilla Extract 1 teaspoon (5ml)
- Brandy or Bourbon 2 Tablespoons (30ml)
- Eggnog ½ Cup (120ml)
- Vanilla Custard ½ cup
- Crush the oreos (with their fillings) in a food processor add the melted butter and the nutmeg and process to the consistency of wet sand.
- Press the cookie mixture into the bottom of the prepared cake pan. Bake for 12 minutes until light golden brown.
- Cool while you prepare the cheesecake batter.
- Place softened cream cheese in the bowl of your mixer with a paddle attachment (or with a hand blender) and cream it until it is smooth.
- Combine nutmeg and light brown sugar together and add to the creamed cheese, blend well.
- Combine the eggs and yolks together and add to the mixer 1 at a time and mix well in between additions.
- Add the custard all at once and then mix smooth.
- Combine the eggnog and liquor and vanilla extract together and add it slowly to the cream cheese mixture. Stop the mixer to scrape the sides and bottom of the bowl to ensure an even batter.
- Pour batter over the cookie crust
- Bake in a water bath in a preheated 350° F oven for 15 minutes then lower the temperature to 300°F and bake another hour.
- It will take approximately 1 hour and 15 minutes total (watch the video for lemon cheesecake to see a note on how to know when your cheesecake is done)
- Turn off the oven, crack open the oven door and allow it to sit inside while the oven cools down (approx 30 min)
- Remove from oven, cool completely at room temperature and then overnight in the refrigerator
- Unmold and invert onto a serving platter
- Serve with whipped cream and a sprinkle of cinnamon or nutmeg
You can freeze wrapped well, for up to 2 months