Eggnog is a holiday staple here in the United States. There are a ton of companies that produce it this time of year and lots of ways to serve it. The most common way though is cold with some nutmeg or spiked with some alcohol too. This weekend while staring at the bottle of eggnog in the refrigerator I decided that I really needed to make it into some cheesecake. So that is just what I did and made some awesome eggnog cheesecake.
Now, I know the traditional cheesecake crust is made from graham crackers but I personally like mine made with vanilla wafers instead. I just think it changes things up some and gives it a more basic flavor than the cinnamon flavor you get with the graham cracker crust. So that way the filling is the focus.
Now eggnog is really rich and cheesecake is really rich so to avoid making eating one whole piece impossible due to the richness I opted to make small cheesecakes. No, not the mini ones in the cupcake pan. No, these are regular cheesecakes just made in small spring-form pans instead of the traditional 8-10″ ones. The ones I used were about 4-5″ and this recipe will make 3-4 depending on how thick you want them to be or make one traditional 8-10″ one.
- 1 1/2 c. crushed vanilla wafers
- 1/4 c. sugar
- 1/3 c. butter, melted
- 2 8oz. pkgs. Neufchatel cheese
- 2/3 c. sugar
- 2 tbsp. flour
- 2 lg. eggs
- 1/2 c. eggnog
- 1/4 tsp. nutmeg
- Preheat oven to 325°. Place the crushed vanilla wafers and sugar into a large bowl and add the melted butter. Stir to combine thoroughly. Press the crumb mixture into the bottom of a springform pan. Place in the oven for 10 minutes. Remove and let cool while making the filling.
- Preheat oven to 425°. Place all of the filling ingredients into the bowl of a stand mixer fitted with the paddle attachment and mix until smooth. Pour the filling over the cooled crust. Place in the oven and bake for 10 minutes. Reduce heat to 250° and bake for 20-25 minutes for 4-5" pans or 40-45 minutes for an 8-10" pan or until set.
- Remove the pan(s) from the oven and immediately run a knife around the edge to separate the cheesecake from the sides. Let the cheesecake cool completely before removing the sides of the pan. Refrigerate for an hour and then sprinkle a pinch of nutmeg on the top and serve.