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 that I puked. I still like it. I just don’t eat more than a serving anymore.
2 -5.3 oz. packages Walkers Shortbread
¼ cup granulated sugar
4 tbsp unsalted butter, melted
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
½ cup heavy cream
1 tbsp light brown sugar
1 tbsp Scotch Whisky
Preheat oven to 325 degrees F.
- 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.
- 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.
- 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.
- Beat cream cheese in a large bowl or stand mixer on medium speed until smooth, scrape down the sides.
- Add eggs one at a time, beating after each addition, scraping down the sides as needed.
- Gradually add in the eggnog and whiskey.
- Sift the confectioners’ sugar, flour, and nutmeg together in a medium bowl, then fold it into the cream cheese mixture.
- Pour filling the mixture into the prepared crust.
- Place springform pan in a larger baking dish and fill halfway up the pan with water.
- Bake for 70 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, transfer to the fridge to chill for 8 hours or overnight for best results.
- Just before serving, whip the heavy cream, light brown sugar, and whiskey until stiff peaks form.
- Pipe onto cheesecake and dust with ground nutmeg.