The eggnog cheesecake is a typical Christmas dessert in our family.

The eggnog cheesecake mixing bowl The eggnog cheeseake in the oven

Ingredients

  • 5 tbsp butter, melted
  • 1 ¼ cups finely crushed graham crackers
  • ⅓ cup granulated sugar
  • ¼ tsp ground cinnamon
  • Dash of kosher or sea salt (or normal salt)
  • 3 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 4 eggs lightly beaten
  • 1 cup eggnog
  • 1 tbsp vanilla
  • 1 tbsp bourbon
  • 1 tbsp dark rum
  • 1 tbsp brandy

Instructions

Crust

  1. Heat oven to 375℉.
  2. Butter a 9- or 10- inch springform or pie pan with 1 tbsp of the butter; set aside.
  3. Crush graham crackers.
  4. Add ⅓ cup sugar, cinnamon, and salt.
  5. Add remaining 4 tbsp of butter, melted.
  6. Press crumb mixture on bottom and up sides of pan.
  7. Bake 10-12 minutes or until crisp and lightly browned. Let cool.

Filling

  1. Cool oven to 375℉.
  2. Beat cream cheese until smooth.
  3. Add 1 cup sugar until combined.
  4. Add eggs. Beat until creamy, scraping down sides as needed.
  5. Add eggnog, vanilla, rum, brandy, and bourbon, then beat until combined.
  6. Pour filling into baked crust.
  7. Bake 45 minutes or until sides are slightly puffed (center will be soft).
  8. Turn off oven and leave door ajar to cool.
  9. Let cheesecake stand for 1 hour in over.
  10. Remove cheesecake from oven and cool for 1.5 hours, then chill in refrigerator 6 hours or overnight.

Provenance

This recipe is from a magazine!