👥8 people
⏲️1h 30m
🕐10m
🍽️dessert
This no-bake cheesecake is the perfect dessert for the holidays.
Ingredients
- For The Graham Cracker Crust:
- 2 packages of graham crackers, crushed
- 11 tablespoons unsalted butter, melted
- 2 tbsp sugar
- For The Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 14 oz can sweetened condensed milk
- 1/4 cup homemade eggnog
- 1 tsp vanilla bean paste
- For The Eggnog:
- 2 cups milk
- 1 cup heavy whipping cream
- 6 eggs yolks and whites separated
- 2/3 cup sugar, 1/3 for the yolks 1/3 for the whites
- 1/2 cup brandy, or desired liquor
Method
- For The Eggnog: Beat the yolks with ⅓ cup of sugar then add the yolk mixture to a saucepot and add the milk and heavy whipping cream. Heat the mixture over medium heat stirring constantly to not cook the eggs. Continue cooking the mixture for 5-10 minutes until it starts to thicken a little. Pull off the heat once desired thickness is reached.
- Beat the egg whites with ⅓ cup sugar until soft peaks form. Add the meringue into the hot yolk mixture and combine. At this point add liquor of choice and place in the mixture in the fridge and let cool.
- For The Filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Add in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Mix in the eggnog and vanilla still using the electric mixer.
- For The Crust: Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. Pour crumbs into a medium bowl; stir in sugar. Add butter and stir until well combined. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Add the filling to the pie crust. Chill in the freezer for at least 1 hr or until fully set. Pull out the freezer 20 mins before serving. Beat the eggnog mixture with a little added heavy whipping cream then garnish the cheesecake with your eggnog whipped cream. Serve and enjoy!
