Eggnog Cheesecake with Bourbon and Nutmeg

Eggnog Cheesecake with Bourbon & Nutmeg on a Gingership Crust

Eggnog Cheesecake with Bourbon and Nutmeg

A luscious cheesecake in a graham cracker and gingersnap crust that is finished with a layer of sour cream and eggnog.

Course Cakes, Cupcakes & Cheesecake, Dessert

Cuisine American

Keyword cheesecake, christmas, dessert, eggnog, holiday

Prep Time 20

Cook Time 1

Total Time 1 20

Servings Servings

Calories 658kcal

Author Barb

Ingredients

For the Crust

1 ¼ cup graham cracker crumbs about about one sleeve of crackers
10-12 gingersnap cookies or enough to make 3/4 cup of crumbs
¼ cup sugar
6 Tablespoons melted butter

For the Filling

32 ounces cream cheese softened
4 eggs large
1 ½ cups eggnog
2 Tablespoons Bourbon
2 cups powdered sugar
½ tsp nutmeg ground
3 Tablespoons all-purpose flour

For the Sour Cream Topping

1 ¾ cup sour cream
¼ cup eggnog
3 Tablespoons sugar
2 tsp bourbon

For the Whipped Cream Garnish

½ cup heavy cream
1 Tablespoon light brown sugar
1 Tablespoon Bourbon (optional)
1 pinch Ground nutmeg

Instructions

To Make the Crust

Preheat the oven to 350 degrees F.
Spray the inside of the cheesecake pan or springform pan with non stick cooking spray. Line the bottom with parchment paper and spray again. Surround the bottom of the pan with double layers of foil and scrunch up to the rim of the pan (to prevent leaking).
Combine graham cracker and gingerbread crumbs, sugar and butter. Press into bottom and 1/2" up sides of a springform pan. Bake at 350 degrees for 5 minutes; let cool before adding filling.

To Make the Filling

Beat the cream cheese in a large bowl or stand mixer on medium speed until smooth, scrape down the sides.
Add the eggs one at a time, beating between each addition, scraping down the sides of the bowl as needed.
Gradually add the eggnog and bourbon.
Sift the confectioners' sugar, flour, and nutmeg together in a medium bowl, then fold it into the cream cheese mixture and pour the filling mixture into the prepared pan with crust.
Bake for 45-60 minutes depending on the size of your pan (See

To Make the Topping

Blend sour cream, eggnog, sugar and bourbon until smooth.
Remove cake from oven. Gently spread sour cream over top of cake. Return to oven and bake for 12 additional minutes.
Shut off the oven and bake for 60 additional minutes with the door closed.
Remove from the oven and transfer cheesecake to a cooling rack to cool completely.
Once cooled, remove from pan to serving plate and transfer to the fridge to chill for 8 hours or overnight for best results.

To Make the Garnish

Just before serving, whip the heavy cream, light brown sugar, and bourbon until stiff peaks form. Pipe whipped cream onto cheesecake and dust with ground nutmeg.
Decorate with sugared cranberries if desired (optional)

Notes

I've made this in both 10" and 11" pans. It works for either, just a change in baking time is required and this one additional consideration if you are using the smaller 10" diameter pan.

When I decided to make it in my new cheesecake pan that is 10" in diameter, it resulted in a cake that rose to the very top of the pan, without room for the topping I love. That topping is both a nice creamy addition but also, and this is huge, it's a great coverup for any cracks that might occur.

So, if you use the smaller size, like I did? You have to wait until AFTER that full hour in the oven to do that step. The cheesecake will have fallen enough back into the pan to have room for the topping

Remove it from the oven and turn the oven back on to 350 degrees. Make the topping and smooth it over the top of the cheesecake. Once the oven is up to temp, bake for an additional 12-14 minutes until you can see it has set and the topping is no longer so shiny. Remove, cool and then refrigerate, finishing with the whipped cream and/or cranberries as indicated in the recipe.

This is easier in my larger springform pan but I just love the taller result of the 10" pan so I thought the extra bit of effort totally worth it!

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