Eggnog Cheesecake with Pecan Caramel Sauce
Indulge in the ultimate holiday dessert with this Eggnog Cheesecake with Pecan Caramel Sauce, a show-stopping treat that brings festive flavors to your table. This rich and creamy cheesecake is infused with the warm, spiced essence of eggnog and a hint of nutmeg, creating a decadent holiday twist on a classic recipe. The buttery graham cracker crust provides a perfect balance to the luscious filling, while the topping—a homemade pecan caramel sauce—adds a nutty, buttery sweetness in every bite. Baked to perfection in a water bath to ensure a smooth, crack-free texture, this dessert is as stunning as it is delicious. Perfect for Christmas parties or holiday gatherings, this make-ahead recipe will have your guests swooning with its flavor and gourmet presentation.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Eggnog
- 4 Large eggs
- 2 tablespoons All-purpose flour
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Ground nutmeg
- 1 cup Pecans, chopped
- 0.5 cups Brown sugar
- 4 tablespoons Unsalted butter
- 0.25 cups Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it and wrapping the outside with aluminum foil to prevent leaks.
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until evenly moistened.
Press the mixture into the bottom of the prepared pan to create an even crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and 1 cup granulated sugar together until smooth and creamy.
Add the eggnog, eggs (one at a time), flour, vanilla extract, and nutmeg, mixing just until incorporated. Avoid overmixing to prevent air bubbles.
Pour the cheesecake batter over the cooled crust, spreading it evenly.
Place the springform pan into a larger baking dish, and pour hot water into the dish to create a water bath. The water should reach about halfway up the sides of the springform pan.
Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool slowly for 1 hour.
Remove the cheesecake from the water bath, then refrigerate for at least 4 hours or overnight to set completely.
To prepare the pecan caramel sauce, combine the chopped pecans, brown sugar, and 4 tablespoons butter in a small saucepan over medium heat. Stir frequently until the sugar dissolves and the mixture is bubbling.
Stir in the heavy cream and vanilla extract, and cook for another 2-3 minutes, until slightly thickened. Remove from heat and let cool slightly.
To serve, spoon the pecan caramel sauce over slices of the chilled cheesecake. Enjoy!
Nutrition Facts
Calories |
7048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.1 g | 644% | |
| Saturated Fat | 250.0 g | 1250% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1985 mg | 662% | |
| Sodium | 3735 mg | 162% | |
| Total Carbohydrate | 548.5 g | 199% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 409.8 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1315 mg | 101% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2181 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
