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Irish Whiskey Eggnog Cheesecake




Source of Recipe


Little Shamrock's
Irish Whiskey Eggnog Cheesecake

http://www.littleshamrocks.com/image-files/irish-whiskey-eggnog-cake.jpg

Irish Whiskey Eggnog Cheesecake

Crust:
1 tbsp. unsalted butter, softened
2 c. graham cracker crumbs
1 c. granulated sugar
1/2 tsp. ground nutmeg
1/2 c. plus 2 tbsp. unsalted butter, melted

Filling:
5 8-oz. pkg. cream cheese, softened
1-1/2 c. granulated sugar
5 large eggs (room temperature)
1/4 c. Irish whiskey
3/4 c. eggnog

Topping:
1 c. heavy cream
1 tbsp. powdered sugar
dusting of ground nutmeg

Oven 325 F

I have found that a 10-inch non-stick springform pan is the best size for cheesecakes.

Preheat oven to 325F. Coat bottom and sides of a 10-inch springform pan with softened butter.

Using a fork, combine graham cracker crumbs, 1 cup sugar, nutmeg and melted butter in a medium bowl until well blended. Then evenly press crumb mixture onto the bottom and all the way up the sides of buttered pan. Set aside.

Beat cream cheese in a mixing bowl until smooth. Add 1-1/2 cups sugar and beat until smooth, scraping down sides of bowl as needed. Add eggs, one at a time, making sure to scrape sides after each addition. Beat until well incorporated and very smooth. Beat in Irish whiskey and eggnog until well mixed. Pour into prepared pan and bake in preheated oven for approximately 1 hour and 30 minutes or until center is the consistency of set gelatin. Do NOT remove it from the oven.

Turn off heat, place a wooden spoon in the oven door to keep it open just a crack and let cool in the oven for 3 hours. Remove from oven and finish cooling on a wire rack. Do NOT remove springform and refrigerate until ready to serve.

Just before serving, whip heavy cream with confectioners sugar. Slide a knife around the springform, remove it and place the cake on a plate. Garnish top of cake with whipped cream rosettes and dust with ground nutmeg.