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Boozy Eggnog Cheesecake Recipe - Blue Chair Bay®

Boozy Eggnog Cheesecake

  • For the crust:
  • 3 cups graham cracker crumbs (about 1 box)
  • 5 tbs. melted butter
  • 1 tsp. cinnamon
  • 2 tbs. brown sugar
  • For the pie:
  • 1/2 cup Blue Chair Bay® Coconut Spiced Rum Cream
  • 16 oz softened cream cheese
  • 1 cup sugar
  • 1/2 cup eggnog
  • 1 tsp. vanilla extract
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1 cup heavy whipping cream (or 8oz whipped topping)

If using graham crackers, use a food processor to crumble crackers into crumbs. Add melted butter, cinnamon, and brown sugar into food processor with graham cracker crumbs, pulse until fully incorporated. Press mixture into the bottom, and partially up the sides of a springform pan. Refrigerate for at least 30 minutes, until firm. In a large mixing bowl, using a hand mixer, beat cream cheese and sugar until creamy. Add eggnog, Blue Chair Bay Coconut Spiced Rum Cream, and vanilla extract, blend well. Add nutmeg and cinnamon, blend well. In separate bowl, using a hand mixer, whip heavy cream until soft peaks form. Fold the whipped cream into the cheesecake mixture. Pour onto the firm crust, spread evenly in the pan. Refrigerate for 2-3 hours. Once firm, top with additional whipped cream and nutmeg, if desired.

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Reasons: Dessert, Christmas, Food
Ingredients: Coconut
Flavors: Coconut Spiced Rum Cream
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