So sweet and precious, right?
But if you’re feeling a little feisty this season, loosen up that itchy, kitschy winter-wonderland-themed sweater, and invite the real party animal of the holiday season to celebrate with you:
This drinkable custard with tons of booze has brought the equally sinful cheesecake to be its wicked wingman.
The two are a crazy-delicious dynamic duo, especially in this recipe for spiced eggnog cheesecake – the sweet and creamy rich base has freshly grated nutmeg and a hefty splash of your favorite spirit like whiskey, brandy, or rum.
Served with freshly whipped cream and whiskey caramel sauce, our decadent dessert will secure your place at the top of Santa’s naughty list.
Decorate those sugary cookies some other day. It’s time to party!
Cooking by the Numbers…
Step 1 – Prep
Preheat the oven to 350°F.
Gather all of the ingredients needed for the recipe.
Melt the unsalted butter, and let the cream cheese sit at room temperature until soft.
Spray a springform pan lightly with cooking spray. Set out aluminum foil, a deep roasting dish, and a kettle for boiling water.
Step 2 – Make the Crust
Pour the crumbs in a large bowl. Mix in the sugar and salt. Stir in the melted butter, and mix until everything is fully incorporated.
Pour the mixture into the prepared springform pan. Using the back of a large measuring cup, firmly press the mixture to create a solid crust, pressing slightly up the sides of the pan.
Bake in the preheated oven for about 10 minutes, until the crust is aromatic and gets a lightly golden color. Let cool on a cooling rack.
Step 3 – Make the Filling
Reduce the oven temperature to 325°F.
If the cream cheese is still too hard and cold, microwave it for a few seconds to soften it completely. Beat the softened cream cheese on medium speed in a stand mixer fitted with a paddle attachment for a few minutes until smooth, soft, and creamy.
Add the sugar, and beat for a few more minutes until evenly incorporated. Mix in the salt, nutmeg, vanilla extract, and bourbon.
Add the eggs, one at a time, beating slowly after each addition. Scrape the bowl thoroughly and remix.
Add the sour cream and heavy cream and mix. Scrape the bottom and sides of the pan thoroughly and remix for a few more seconds. The batter will be liquidy.
Step 4 – Assemble
Prepare a few cups of boiling water in the kettle.
Cover the bottom and sides of the cooled springform pan with two or three layers of aluminum foil to prevent any moisture from seeping into the pan.
Pour the cream cheese filling over the crust. Transfer the springform pan into the deep roasting dish and place in the oven.
Carefully pour hot water in the roasting pan, until the water reaches about halfway up the side of the springform pan.
Step 5 – Bake
Bake for 1 1/2 hours, or until the center is almost set, but still jiggles slightly. Turn off the oven, leaving the pan inside.
Step 6 – Cool
Crack open the oven door slightly, and allow the cheesecake to cool in the oven for another hour. This gentle cooling will help to prevent the surface from cracking.
After the hour is up, transfer to a refrigerator to chill it completely – at least 5 hours, or overnight.
After it has chilled, remove the foil from the sides of the pan, Run a paring knife between the edge of the cake and the pan and release from the springform pan.
Step 7 – Serve
Serve with freshly whipped cream, caramel sauce, and a sprinkle of freshly grated nutmeg.
Try making your own homemade caramel sauce, with our easy recipe!
And if you want even more boozy fun, like a salted whiskey caramel sauce, add about 1/4 cup of whiskey, rum, or brandy to the heavy cream mixture in the beginning of the recipe. Add a teaspoon of your favorite foodie salt, like fleur de sel, once the caramel has cooled.
Why’s All the Rum Gone?
Well… it’s because our eggnog cheesecake is enjoying it.
So have yourself a very boozy Christmas with this rich, sweet, and very delicious dessert. All the classic flavors of eggnog are baked into the creamy cheesecake base.
You’ll be celebrating with the very first bite!
Hoping to make a kid-friendly version? Easy. Replace the rum with another teaspoon of vanilla or imitation rum flavoring, and serve it with a plain caramel sauce and whipped cream.
But you and I both know there’s always room on Santa’s naughty list – so have some fun this holiday season with all of our desserts! You might want to try our brownie roll-out cookies for a very merry (and chocolaty!) winter celebration.
What are your most indulgent holiday recipes? Let’s share our sinfully good treats below in the comment section.
Don’t forget to Pin It!
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city's best grub, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.