
Cakes and Frostings
Eggnog Cheesecake
Though it only takes one half-cup of actual eggnog, this cheesecake has all the hallmarks of the iconic winter drink: creaminess, warm spices, and that signature holiday decadence. To sugar-frost cranberries and rosemary for the garnish, dip them into a room-temperature solution of one part sugar dissolved into one part water (simple syrup) before rolling them in granulated sugar.

Graham cracker crust
- 14 graham crackers (full sheets)
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
- pinch of salt
- ½ cup (8 Tablespoons) Unsalted Challenge Dairy Butter, melted
Eggnog cheesecake
- 4 8-ounce packages full-fat cream cheese, room temperature
- 1 ¼ cups granulated sugar
- 2 Tablespoons cornstarch
- 1 teaspoon ground nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 3 large eggs plus 1 egg yolk, room temperature
- 1 Tablespoon vanilla extract
- ¾ cup sour cream, room temperature
- ½ cup eggnog, room temperature
- sugared cranberries and rosemary, for garnish
Graham cracker crust
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1Preheat oven to 350° F. Lightly grease a 9-inch springform pan and line edges with two 3-inch high strips of parchment paper.
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2Combine graham crackers, sugar, cinnamon, and a pinch of salt in a medium bowl. Mix until combined. Pour in melted butter and stir until evenly moistened. Gently press mixture into the bottom and 1-inch up the sides of the prepared pan.
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3Bake crust for 12-15 minutes, or until set and lightly browned. Let cool completely.
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4Reduce oven temperature to 325° F and put a large roasting pan on the bottom rack. Fill a tea kettle with water and bring to a boil.
Eggnog cheesecake
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1To make the filling, combine cream cheese, sugar, cornstarch, nutmeg, cinnamon and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low speed until soft and no lumps remain, scraping down bowl as needed. Mix in eggs and yolk, one at a time, until fully incorporated. Mix in the vanilla, sour cream, and eggnog until smooth and combined.
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2Pour batter into the prepared pan and gently tap to even out surface. Slide cheesecake onto the rack just above roasting pan, then fill roasting pan with boiling water. Bake for 1 hour 10 minutes, or until edges are puffed and middle jiggles like jello when you nudge it. Turn off oven and crack open the oven door for another hour to slowly cool.
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3Remove from the oven and cool another 30 minutes at room temperature. Chill for at least 3 hours in the refrigerator, preferably overnight. Unclamp springform ring and carefully peel off parchment paper.
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4Decorate with sugared rosemary and cranberries before serving.