‘Tis the season to bake! In the Treet kitchen I’m baking up family favorites like fudge, sesame cookies and bark. This year, I’ve decided to go out on a Christmas tree limb and try something new, eggnog cheesecake!
The inspiration came from all of the holiday parties we’ve been attending. My husband’s been hitting the “nog” pretty hard since the day after Thanksgiving. So, when requested to make an eggnog custard for Christmas and a cheesecake by my father-in-law, I decided to put the two together! Oh, and what a perfect pair they are!
I love the looks of this cheesecake so much, I think it will become a new decadent holiday tradition for our family! If you’d like to add it to your repertoire for the holidays here is the recipe: (note: the baking time may vary a bit based on your oven)
Eggnog Cheesecake
Crust Ingredients:
1 cup gingersnaps
1/2 cup sesame cookies (if you have them, if not just use the gingersnaps)
2 Tbs of white granulated sugar
3 Tbs of unsalted butter
Step 1: Preheat the oven to 325 degrees
Step 2: In a food processor or medium bowl combine gingersnaps (and sesame cookies), granulated sugar, and melted butter. Process until all the cookies are completely crushed into crumbs. Press into the bottom of a 9″ spring form pan. K.I.S.S. Tip: Use a juice glass to press the crumbs into the bottom of the pan evenly.
Step 3: Bake for 10 minutes. Place on a wire rack to cool completely.
Cheesecake Ingredients:
3 (8oz) packages of cream cheese
1 cup white granulated sugar
3 Tbs all-purpose flour
3/4 fluid cup eggnog
2 large eggs
1 Tbs spiced rum
1 tsp vanilla
1/2 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp cloves
1/8 tsp salt
Step 1: Preheat oven to 425 degrees
Step 2: In a food processor combine softened cream cheese, sugar, flour and spices; process until completely smooth
Step 3: Blend in eggnog, eggs, rum and vanilla until combined
Step 4: Pour batter onto the crust and bake for 10 minutes.
Step 5: Turn oven down to 250 degrees, turn the spring form pan 180 degrees and bake for 25 minutes
Step 6: Turn another 180 degrees and bake for another 25 minutes
Step 7: Cool on a wire rack and use a pairing knife to loosen the edge of the cake while cooling. Let cake cool before removing the rim
Serves approximately 16 slices- enjoy with the whole family!
Happy Holidays from Treet!
