Chocolate Crusted Eggnog Cheesecake

By á-4445

This is the eggnog cheesecake we make for Christmas each year!

Ingredients

• Crust
• 40 cream-filled chocolate cookies
• 6 Tbsp unsalted butter, melted
• Filling
• Four 8oz pkgs cream cheese (32 oz total) at room temperature
• 1 C sugar
• 2 large eggs
• 1 large egg yolk
• 1 C sour cream
• 1 3/4 C homemade or high quality commercial eggnog
• 1 tsp freshly grated nutmeg
• 1/4 tsp kosher salt

Details

Servings 14
Preparation time 45mins
Cooking time 135mins

Preparation

Step 1

To make the crust: Preheat the oven to 350 degrees F. Grease a 10-inch springform pan with an even coating of cooking spray. Wrap a single sheet of aluminum foil around the bottom and sides of the pan to prevent leaking.

In a food processor, pulse the cookies to make course crumbs (about 3 3/4 C ). Transfer the cookie crumbs to a large bowl and stir in the melted butter until combined. Firmly press the crumb mixture into the prepared pan to cover the bottom and about 3/4 the way up the sides. (Don't mess around trying to make the edge perfectly straight - it adds character with wavy and uneven edges.)

To make the filling: Using an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar in a large bowl on medium-high speed until light and fluffy about 2 minutes. (After first minute, stop the mixer to scrape the sides and then beat an additional minute). Add the eggs one at a time, then the egg yolk, beating on medium-low speed after each addition until combined. Add the sour cream and eggnog separately, beating on low speed after each addition. Stir in the nutmeg and salt.

Pour the batter into the crumb-lined pan. Set the pan in a larger baking pan and place it in the oven. Use a teakettle to pour enough boiling water into the baking pan to reach halfway up the sides of the springform pan. Bake for about 1 hour and 30 minutes, or until the filling is set around the edges and slightly jiggly in the middle. The edges should be a light golden brown. Remove from the oven and cool on a wire rack for about 30 minutes. Refrigerate for at least 12 hours and up to 4 days.