I was looking for a dessert to make for the family Christmas and this came across my feed. I mean eggnog, cheesecake and bourbon? Yes, please.

I get that eggnog isn’t for everyone. It’s thick, sweet and heavy. I bought some locally made eggnog a few years ago and a few of us had a glass and the rest sat in the refrigerator until it expired. So whether you like eggnog or you have some leftovers after the holidays, here is a great use for it.

This cheesecake is VERY good. I’m not sure it could ever live up to the Basque Burnt Cheesecake with Salted Bourbon Caramel Drizzle but it was pretty dang good.

Hat tip to Garden&Gun for the recipe.

Special Equipment

• 10 inch spring form pie pan
• Food processor
• Stand mixer

Before You Get Started

• All the ingredients really should be at room temperature.
• The recipe cooks for an hour, stays in the oven for another hour, then has to cool and rests in the refrigerator for at least 8 hours. You may want to make this the day before.
• Don’t like eggnog, just replace it with heavy cream or half and half.

Ingredients

Ingredients for Pecan Sandie Crust

• 1 package pecan Sandie cookies (~11 oz)
• 1/3 cup granulated sugar
• 1/3 cup (~5 1/3 tbsp) unsalted butter
• Non-stick spray

Ingredients for Eggnog Cheesecake Filling

• 4 (8oz) blocks cream cheese
• 4 large eggs
• 1 1/2 cups eggnog
• 2 cups powdered sugar
• 2 tbsp AP flour
• Nutmeg for garnish (optional)

Ingredients for Bourbon Eggnog Caramel Drizzle

• 1 cup granulated sugar
• 2 tbsp unsalted butter at room temperature
• 1/2 cups eggnog
• 1/4 bourbon
• Pinch of sea salt

Instructions

How to make a Pecan Sandie Crust

1. Precut a piece of parchment to fit the bottom of your spring form pie pan. Place the parchment at the bottom of the pan and spray with non-stick spray.
2. Add the pecan sandies, granulated sugar and butter into a food processor. Pulse until the mixture forms small crumbles that hold together.
3. Press the crust mixture into the bottom of the pie pan.
4. Preheat the oven to 325F.

How to make an Eggnog Cheesecake Filling

1. Add the room temperature cream cheese to a stand mixer and set to medium speed.
2. Add one egg at a time until blended and smooth.
3. Slowly add the eggnog and continue mixing until combined.
4. Add sugar and flour and continue mix until combined.
5. Pour the cheesecake filling into the prepared pie pan.
6. Place in the oven and bake for 1 hour then turn the oven off and leave the pie in the oven for another hour.
7. Remove the pie and allow to completely cool.
8. Place in the refridgerator for at least 8 hour to overnight.

How to make a Bourbon Eggnog Caramel Drizzle

1. Add the sugar to a small sauce pan and heat over medium heat until it reach the color of honey.
2. Carefully add the room temperature butter and stir to combine.
3. Slowly whisk in the eggnog and bourbon.
4. Season with salt and keep warm.

To server the Eggnog Cheesecake with Pecan Sandie Crust and Bourbon Eggnog Caramel Drizzle

1. Slice the cheesecake into 12 portions.
2. Using a microplane or fine grater, dust each slice with nutmeg.
3. Drizzle with caramel.
4. Enjoy!

Did you try this Eggnog Cheesecake? Let us know in the comments. Check out some our other desserts. Please consider following us on IG, X, FB, PI or TT.