I remember the exact moment I tried eggnog for the first time. I was a sophomore in college and had only been dating my now husband for two months. We were in the kitchen, he pulled it out of the refrigerator and handed me a glass. Prior to this moment, the only other person I had ever seen drink eggnog was my Mom, and I’m pretty sure it had rum in it (also delicious, I later learned, when I became of legal age).
My husband has always eaten anything and everything. Thanks to him my picky palette has expanded over the years and is picky no more. But, nine years ago, egg nog freaked me out. So, when he handed me the cup I had to decide, do I take a drink or turn up my nose?
I took a sip. obviously. I was young and wanted to be cool.
Yes, eggnog is cool.
Now, sometimes when I look back on my college-self I want to slap her, but in this situation I am so happy I wanted to fit in with the cool kids (meaning, of course, my then-boyfriend).
Eggnog is delicious and creamy with hints of holiday spice- not at all what I thought this wintery drink would taste like. After my introduction to eggnog nine whole years ago, I have enjoyed it every year since.
Several months ago I discovered International Delight’s seasonal flavored creamers and will often buy them to jazz up my coffee (you know, because sometimes a girl just needs some pumpkin spice in her life), or to keep in the house just in case guests come over.
Already loving their creamers, I was super excited to hear they offered Original and Vanilla Eggnog and New! Milk and Dark Hot Chocolate during the Christmas holiday season. Because just like Halloween isn’t complete without pumpkin spice, Christmas isn’t complete without Eggnog and Hot Chocolate.
At least, in my house it’s not.
However, eggnog is not just for drinking. As soon as I saw International Delight Eggnog watching me from the refrigerated section of my market, my thought process shifted from pass me a glass to must bake cheesecake.
Confession- this is the second time I have ever baked a cheesecake. My first attempt was a sunken, cracked disaster (although it tasted delicious) and ever since then I’ve been too intimidated to try again.
But the eggnog inspired me. It said, C‘mon, Jess, do it. You know you want to.
Yep, there’s that peer pressure again.
So I did it. And, it came out perfectly! Thank you, eggnog. No cracks, no sinking, and the perfect eggnog flavor.
Since I am not a cheesecake making professional, I bet anyone could make a delicious eggnog cheesecake, too.
C’mon, you know you want to.
You can thank me and the Eggnog later when you surprise your family and friends this holiday with a delicious cheesecake.
Or, you can simply visit InternationalDelight.com and share how ID helps you capture the spirit of the season for a chance to win a holiday brunch for friends and family hosted by International Delight!
To find International Delight at a store near you click HERE.
Eggnog Cheesecake with Eggnog Whipped Cream
Prep Time: 30 minutes / Cook Time: 55 minutes / Total Time: 1 hour 25 minutes
1 cup graham crackers, finely ground
2 Tbsp white sugar
3 Tbsp butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 Tbsp all-purpose white flour
3/4 cup International Delight Eggnog
1 Tbsp rum
1 pinch nutmeg
1 pinch cinnamon
1 cup heavy whipping cream
1/2 cup eggnog
1 Tbsp sugar
1/2 tsp ground nutmeg
- Preheat your oven to 325 degrees F
- To prepare your graham cracker, combine the finely ground graham graham crackers, sugar and butter in a medium bowl. Mix to combine. Press mixture into the bottom of a well greased 9-inch spring-foam pan.
- Bake in preheated oven for 10 minutes. Remove and cool on a wire rack.
- Preheat oven to 425 degrees F.
- In a food processor combine the cream cheese, white sugar, flour, and eggnog. Blend until smooth, scrapping the sides when needed. Add the eggs, rum, nutmeg and cinnamon and blend until fully incorporated, scraping the sides once. Pour mixture into cooled crust.
- Place cheesecake in preheated oven and bake for 10 minutes. Reduce temperature to 300 degrees F and bake for an additional 35-45 minutes, or until the center of the cake is barely firm to the touch. Remove from the oven and immediately loosen cake from the rim. Allow cake to cool completely before completely removing the rim.
- To prepare the whipped cream, combine the heavy cream, nog, sugar and nutmeg in a bowl and whip to medium-stiff peaks, approximately 5-10 minutes. You can experiment with how much or how little sugar and spice you want to add depending on your own personal preference.
- Allow cheesecake to cool completely before applying the whipped cream, ideally a couple hours to overnight.
As you can see in the photos, my crust did not extend up the side of the pan. If this is something you desire, I recommend doubling the ingredients for the crust.
To help keep your cheesecake moist and prevent cracking while baking, you can wrap your pan in aluminum foil (almost like a raft) and place the pan in a jelly roll pan filled half way with water. But, be careful no water can leak through the aluminum foil and into your pan (otherwise it can, and probably will, get into your cheesecake).
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.