Eggnog Cheesecake with Spiked Eggnog Caramel Drizzle
For the crust
1 (11.3-oz.) pkg. pecan sandies, crumbled
⅓ cup granulated sugar
⅓ cup butter, softened
For the filling
4 (8-oz.) blocks cream cheese
4 large eggs
1½ cups prepared eggnog
2 cups powdered sugar
2 tbsp. all-purpose flour
Freshly grated nutmeg, for garnish
For the drizzle
Spiked eggnog caramel sauce, optional (recipe follows)
Spiked Eggnog Caramel Sauce (Yield: 1 cup)
1 cup granulated sugar
2 tbsp. butter at room temperature
½ cup prepared eggnog (or heavy cream) at room temperature
½ tsp. sea salt
¼ cup bourbon
Preparation
- Preheat the oven to 325°F. Use the bottom of a 10-inch springform pan to trace a circle on parchment paper and cut out the circle. Return the bottom to the pan and tighten the latch. Lightly spray the bottom with baking spray. Top with the parchment circle.
- Make the crust: Pulse the crumbled cookies, sugar, and butter in a food processor to create coarse crumbs that hold together. Press the mixture into the bottom of the prepared springform pan.
- Make the filling: Beat cream cheese with an electric mixer on medium speed until smooth. Add eggs 1 at a time, beating well after each addition. Slowly add the eggnog and beat until blended. Mix in powdered sugar and flour, then carefully pour the filling into the prepared crust.
- Bake the cheesecake in preheated oven for 1 hour. Turn the oven off and leave the cheesecake inside with the door closed for 1 hour more. Transfer the pan to a wire rack to cool completely. Cover and chill at least 8 hours. Serve with a sprinkling of freshly grated nutmeg and the spiked eggnog caramel sauce, if desired.
- For the spiked eggnog sauce: Make sure all your ingredients are at room temperature before you begin.
- In a small saucepan over medium heat, add sugar and cook until honey in color. Add butter and stir. When the butter and sugar are incorporated, slowly whisk in eggnog (or heavy cream) and salt. Whisk in bourbon. Serve warm drizzled over the cheesecake.