Eggnog Cheesecake

I'm sure I've said it before but I will say again, even though many will disagree with me, but I do not look forward to pumpkin spice everything season, I look forward to egg nog season. I much prefer the taste of egg nog in desserts than pumpkin. It's not to say I do not like pumpkin spice flavored desserts, because I do. However, I just love the egg nog flavor much more.

This cheesecake is not only thick and creamy, but it has the best egg nog flavor and is topped with a delicious egg nog whipped cream. This make a perfect dessert for anyone who loves not only cheesecake but egg nog as well.

Eggnog Cheesecake

Ingredients:
Crust

• 2 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground nutmeg

Filling

• 24 ounces cream cheese, room temperature
• 1 cup granulated sugar
• 3 tablespoons all purpose flour
• 1 cup eggnog
• 3/4 teaspoon ground nutmeg
• 4 eggs, room temperature

Egg Nog Whipped Cream Topping

• 1 cup heavy whipping cream, cold
• 3 tablespoons egg nog
• 10 tablespoons powdered sugar

Directions:
Crust

1. Preheat the oven to 325º F. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with cooking spray.
2. In a small bowl, stir together the graham cracker crumbs, melted butter, sugar and nutmeg. Stir until well mixed and no dry spots remain.
3. Press the crust mixture into the bottom and up the sides of the springform pan.
4. Bake for 10 minutes and then set aside to cool.
5. Once cool, cover the outside of the pan with aluminum foil.

Filling

1. Reduce the oven temperature to 300º F.
2. In a large bowl or the bowl of a stand mixer, add in the cream cheese, sugar and flour. Mix on low speed until well combined, scraping down the sides of the bowl as needed.
3. Add in the eggnog and nutmeg and mix on low speed until well combined.
4. Add in the eggs one at a time beating on low speed after each addition until combined. Scrape down the sides of the bowl before adding the next egg.
5. Pour the cheesecake filling into the crust and spread into an even layer with a rubber spatula, if needed.
6. Place the springform pan, covered in foil, inside of a large pan. Carefully pour warm water into the larger pan going about halfway up the sides of the springform pan. Do not allow the water to go above the top edge of the aluminum foil on the springform pan.
7. Bake for 1 hour and 30 minutes or until the cheesecake is almost set, the center will still be a slightly jiggly when the pan is tapped or moved.
8. Turn off the oven and leaving the door closed allow the cheese cake to cool for 30 minutes.
9. Crack open the oven door and allow the cheesecake to cool, in the oven, for an additional 30 minutes.
10. Remove the cheesecake from the oven and the water bath. Remove the aluminum foil from the springform pan and refrigerate the cheesecake for at least 6 hours or overnight.

Egg Nog Whipped Cream Topping

1. In a large bowl, add in the heavy whipping cream, egg nog and powder sugar. Using a whisk attachment, whip on high speed until stiff peaks form.
2. Remove the cheesecake from the refrigerate and then remove from the pan.
3. Pipe or gently spread the whipped cream onto the cheesecake.

Enjoy!!!
*Adapted from Live, Love and Sugar.