Tuesday, January 1, 2019

Eggnog Cheesecake

Eggnog Cheesecake, Christmas, Christmas Dessert Ideas, No-Bake Cheesecake, Christmas Baking, Eggnog Recipes
Hello, 2019!  Where did the past year go?  It seems that when you have a baby and a two-year old, time slips by much, much more quickly.  I can hardly believe that at this time a year ago, we were still getting ready to welcome our second son into the world, and now we have two little boys who are sweeter, sillier, and more adorable with each other than I ever could have imagined.

Somehow, we ended up with more eggnog than we could drink this Christmas.  Really, it's because we made a batch of this homemade aged eggnog that we've been slowly savoring for the past week, and a carton of store-bought eggnog has been sitting untouched in the refrigerator.

There are so many delicious ways to use up leftover eggnog if you don't want to drink all of it.  Besides adding a splash to my coffee instead of cream, a couple of my favorite uses are eggnog layer cake, eggnog streusel coffee cake and overnight eggnog French toast.  If you have an ice cream maker, you can even churn it up into a creamy ice cream.  Yum, yum.

Or, this cheesecake...

The eggnog you use in this recipe is the star, so quality matters.  Don't use an off-brand that just tastes like vanilla-flavored milk; go for the good stuff that is rich, eggy and heavy on the nutmeg.  Boozy, if you like, but it's not necessary.





Eggnog Cheesecake, Christmas, Christmas Dessert Ideas, No-Bake Cheesecake, Christmas Baking, Eggnog Recipes

Eggnog Cheesecake, Christmas, Christmas Dessert Ideas, No-Bake Cheesecake, Christmas Baking, Eggnog Recipes

Eggnog Cheesecake, Christmas, Christmas Dessert Ideas, No-Bake Cheesecake, Christmas Baking, Eggnog Recipes

Eggnog Cheesecake, Christmas, Christmas Dessert Ideas, No-Bake Cheesecake, Christmas Baking, Eggnog Recipes

Eggnog Cheesecake, Christmas, Christmas Dessert Ideas, No-Bake Cheesecake, Christmas Baking, Eggnog Recipes

Eggnog Cheesecake, Christmas, Christmas Dessert Ideas, No-Bake Cheesecake, Christmas Baking, Eggnog Recipes

Eggnog Cheesecake, Christmas, Christmas Dessert Ideas, No-Bake Cheesecake, Christmas Baking, Eggnog Recipes





This is a no-bake recipe, as all of my cheesecakes are, and the filling is wonderfully light, creamy and mousse-like.  It's already quite rich, and doesn't need a whipped cream topping.  Personally, I felt that a dusting of freshly grated nutmeg on top was all it needed, but you could perhaps sprinkle a few chopped toasted pecans over top if you like a little crunch.

I hope you all had a wonderful Christmas.  We enjoyed a quiet day of opening presents with our boys, playing with the new toys, and cooking a simple dinner that evening.  We didn't get any snow for Christmas, although a freezing cold snap moved through Denver over the weekend, and we've had a white New Year's instead.





Eggnog Cheesecake, Christmas, Christmas Dessert Ideas, No-Bake Cheesecake, Christmas Baking, Eggnog Recipes

Eggnog Cheesecake, Christmas, Christmas Dessert Ideas, No-Bake Cheesecake, Christmas Baking, Eggnog Recipes

Eggnog Cheesecake, Christmas, Christmas Dessert Ideas, No-Bake Cheesecake, Christmas Baking, Eggnog Recipes

Eggnog Cheesecake, Christmas, Christmas Dessert Ideas, No-Bake Cheesecake, Christmas Baking, Eggnog Recipes

Eggnog Cheesecake, Christmas, Christmas Dessert Ideas, No-Bake Cheesecake, Christmas Baking, Eggnog Recipes






Eggnog Cheesecake
printable

  • 1 1/2 cups finely crushed graham crackers
  • 1 teaspoon coarse Kosher salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup heavy whipping cream
  • 1 envelope unflavored powdered gelatin
  • 1 pound cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 cup eggnog
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon freshly grated nutmeg

Crust.
Preheat the oven to 325.  In a bowl, combine the crushed graham crackers and salt.  Drizzle with the melted butter and toss with a fork until moistened.  Press against the bottom of an 8-inch springform pan with removeable sides.  Bake for 8 minutes, until golden brown and fragrant; set aside to cool completely.

Filling.
Pour the cream into a microwave-safe dish.  Add the gelatin and whisk with a fork to combine.  Let stand for 5 minutes; it will be thick and clumpy.  Microwave on high for 30-60 seconds to completely dissolve the gelatin.  Set aside.

In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese with the powdered sugar until smooth.  Gradually beat in the eggnog, then the vanilla bean paste, nutmeg and cream/gelatin.  Immediately spread over the cooled crust, smooth out the top, cover with plastic wrap, and refrigerate for 4-6 hours, or overnight.

Run a sharp knife around the sides before opening the pan to remove the sides.  Garnish the top of the cheesecake with more nutmeg.

Yields 8-12 servings

Recipe from Curly Girl Kitchen

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