I will be making this on Christmas eve. It is a Whiskey Egg Nog Cheesecake. I always loved eggnog when I was a kid, not so much anymore. I also used to love cheesecake until I ate so much of it one day it made me sick. I still like it. I just don’t eat more than a serving anymore.

Ingredients:

Crust:
Two 5.3 oz. packages Walkers Shortbread
¼ cup granulated sugar
4 tbsp unsalted butter, melted

Filling:
32 oz. cream cheese
4 large eggs
1½ cups refrigerated eggnog
2 tbsp Scotch Whisky
2 cups confectioners’ sugar
½ tsp ground nutmeg
3 tbsp all-purpose flour

Topping:
½ cup heavy cream
1 tbsp light brown sugar
1 tbsp Scotch Whisky
ground nutmeg

Directions:

Crust:

Preheat oven to 325 degrees F.

1. Add Walkers Shortbread to a food processor and pulse until fine crumbs form. You can also crush them by placing them in a large Ziploc bag and crushing them with a rolling pin.
2. Transfer crushed shortbread to a medium bowl and stir in sugar and melted butter, stirring until evenly coated and the mixture sticks together when pressed.
3. Transfer crust mixture to a 9-inch springform pan and press the crumbs evenly into the bottom of the pan and about 1 to 1½ inches up the sides.

Filling:

1. Beat cream cheese in a large bowl or stand mixer on medium speed until smooth, scrape down the sides.
2. Add eggs one at a time, beating after each addition, scraping down the sides as needed.
3. Gradually add in the eggnog and whiskey.
4. Sift the confectioners’ sugar, flour, and nutmeg together in a medium bowl, then fold it into the cream cheese mixture.
5. Pour filling the mixture into the prepared crust.
6. Place springform pan in a larger baking dish and fill halfway up the pan with water.
7. Bake for 70 minutes.
8. Shut off the oven and bake for 60 additional minutes with the door closed.
9. Remove from the oven and transfer cheesecake to a cooling rack to cool completely.

Once cooled, transfer to the fridge to chill for 8 hours or overnight for best results.

Topping:

1. Just before serving, whip the heavy cream, light brown sugar, and whiskey until stiff peaks form.
2. Pipe onto cheesecake and dust with ground nutmeg.

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