
Eggnog Cheesecake with Whipped Cream
Prep Time
3 hours
Cook Time
1 hour, 15 min
Serves
12
Ingredients
For the cheesecake:
- 32 gingersnap cookies
- 32 speculoos cookies (such as Biscoff®)
- 4 tablespoons flour
- 8 tablespoons unsalted butter, melted and cooled
- 2 pounds cream cheese, softened to room temperature
- 1 cup sugar
- 4 eggs, room temperature
- ½ cup Country Fresh sour cream, room temperature
- ½ cup eggnog, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon freshly grated nutmeg
For the boozy whipped cream:
- 1½ cups Country Fresh Heavy Whipping Cream
- ¼ cup powdered sugar
- 1 teaspoon each of spiced rum, brandy and bourbon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
How to
For the cheesecake:
- Heat oven to 350 F. In the bowl of a food processor, blend the cookies together until finely ground. Pulse in 2 tablespoons flour to combine. While the processor is running, stream in melted butter until mixture resembles wet sand. Press into the bottom and up the sides of a 9-inch springform pan.
- Bake in preheated oven for 7 minutes, or until crust is lightly golden brown. Remove from oven to cool, and reduce oven temperature to 325 F. Place a 9-by-13-inch baking pan on the bottom rack of the oven and fill with warm water (this will help keep the cheesecake moist while it cooks and prevents cracks).
- In the bowl of a stand mixer, whip the cream cheese until completely smooth and fluffy, about 3 minutes. Add sugar and beat for another 3 minutes, scraping the bowl as necessary to ensure there are no lumps. Add eggs, one at a time, beating until just combined before adding the next. Again, scrape the bowl to ensure there are no lumps. Stir in the sour cream, eggnog, vanilla extract, 2 tablespoons flour and nutmeg. Pour batter into pre-baked crust, and bake in preheated oven for 60 minutes, or until edges are lightly browned and the center just slightly jiggles. Turn off oven and use the handle of a wooden spoon to prop open the oven door just a crack. Allow the cheesecake to cool like this for 1 hour. Remove from oven to cooling rack and cool to room temperature. Wrap in plastic and refrigerate for at least 4 hours, preferably overnight.
For the boozy whipped cream:
- Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whip the cream until soft peaks form.
- Spread over cheesecake and dust with freshly grated nutmeg to serve.
Recipe and image provided by Half & Half magazine.
