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Eggnog Cheesecake with Candied Pecans

Eggnog Cheesecake - No Fail Recipe!

5 from 2 votes
Course Dessert
Cuisine American

Ingredients
  

Crust

  • 2 ½ cups graham cracker crumbs
  • ½ cup butter melted
  • 4 tbsp sugar

Filling

  • 3 8-ounce packages cream cheese, softened
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 1 cup eggnog
  • 4 large eggs
  • 2 tbsp bourbon
  • 1 tsp nutmeg
  • 1 tsp ground cinnamon
  • ½ tsp Kosher salt

Eggnog Whipped Cream

  • 1 ¼ cup heavy whipping cream very cold
  • ¼ cup eggnog
  • ½ cup powdered sugar
  • ½ tsp cream of tartar
  • cinnamon for sprinkling
  • nutmeg for sprinkling
  • candied nuts for garnish (optional)

Instructions
 

For the Crust

  • Preheat oven to 325°F.
  • Prepare a 10-inch springform pan with nonstick baking spray and by placing parchment paper in the bottom of the pan. Wrap foil around the outside of the pan. This will keep the water bath from seeping into the pan.
  • In a medium bowl, combine the crust ingredients and mix well. Using the bottom of a measuring cup, press the mixture into the bottom and up the sides of the pan. Set aside.
  • In a large bowl, mix cream cheese, sugar, and flour and mix on low speed. Do not overmix.
  • Add the eggnog, bourbon, nutmeg, cinnamon, and salt and mix on low speed until combined. Add eggs, one at the time, mixing slowly and scraping the sides after each additional egg. Pour batter into prepared pan and spread evenly.
  • Place pan covered in aluminum foil inside a roasting pan. Fill roasting pan with water until the water is halfway up the sides of the springform pan.
  • Bake for 1 hour and 30 minutes and turn off the oven for about 45 minutes, or until a toothpick comes out clean.
  • Remove cheesecake from oven, then remove the springform pan from the roasting pan and place pan on a cooling rack. Allow the cheesecake to come to room temperature, then refrigerate for 5 hours or overnight.

For the Whipped Cream

  • In a stand mixer, add heavy whipping cream, eggnog, powdered sugar, and cream of tartar and mix on high speed until stiff peaks form.
  • Run a knife around the cake to loosen the sides. Remove the cheesecake from the pan and pipe the whipped cream onto the cheesecake with a large star tip. Cover the entire cake.
  • Sprinkle powdered sugar and nutmeg over the top of the cheesecake. Store the cheesecake in the refrigerator until it is time to serve it. Upon serving, top with Candied Pecans.
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