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Eggnog Cheesecake with a Chocolate Mint Crust

8 oz. chocolate mint sandwich cookies

3 T. melted butter

3 - 8 oz. pkg. softened cream cheese

4 Eggland's Best eggs

1 c. sugar

1 T. vanilla

1 c. eggnog


1.  Preheat the oven to 350 degrees.

2.  Set out the following: a spring form round baking pan, a large roasting pan and foil.

3.  In a food processor {or by hand} finely crush the chocolate mint sandwich cookies.  Drizzle in the 3 T. of melted butter and combine.

4.  Spray the spring form pan with cooking spray and press down the cookie crumb mixture into the bottom of the pan and 1/2 up the sides of the pan.

5.  Bake the crust for 8 minutes remove from the oven and allow to cool.

6.  In a stand mixer combine the cream cheese until smooth, then adding each egg one at a time.

7.  Add in the sugar and vanilla, continuing to stir until smooth.

8.  Slowly pour in the eggnog until combined.

9.  Pour this mixture into the cooled crust.

10.  Wrap the bottom of the spring form pan in foil and set in the middle of the roasting pan.

11.  Pour hot water into the roasting pan, around the cheesecake until the water reaches halfway up the pan.

12.  Bake the cheesecake for 60 to 75 minutes or until the cheesecake is set.  Them middle still may be a bit wiggly, that is okay.

13.  Remove from the oven and allow to cool, chilling overnight before serving.

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