Eggnog With Pecan Crust Cheesecake Recipe

Time2h

Serves8

Indulge in our creamy eggnog cheesecake with a delightful pecan crust, perfect for the holiday season.

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Ingredients

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1
Prepare the crust
Preheat your oven to 350°F (175°C). In a food processor, pulse the pecan halves until finely chopped. In a bowl, combine the chopped pecans, graham cracker crumbs, sugar, and melted butter. Mix until well combined.
2
Form the crust
Press the mixture into the bottom of a 9-inch springform pan evenly. Bake for 10 minutes, then remove and let cool.
3
Make the cheesecake filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add in the eggs one at a time, mixing well after each addition. Then, mix in the sour cream, vanilla extract, nutmeg, and eggnog until fully combined.
4
Combine and bake
Pour the cheesecake filling over the cooled pecan crust. Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are lightly golden.
5
Cool and serve
Once baked, turn off the oven and crack the door slightly, letting the cheesecake cool slowly for about an hour. After that, refrigerate for at least 4 hours or overnight before serving.