Maola Eggnog Cheesecake

‘Tis the season for indulgence, and our Maola Eggnog Cheesecake is here to make your festivities even more delightful! Infused with the creamy goodness of Maola’s award-winning eggnog, this cheesecake is a celebration of the holidays in every bite. Immerse yourself in the rich flavors of eggnog, cinnamon, and nutmeg – a perfect symphony for your taste buds. Make this Christmas memorable with a dessert that captures the essence of the season.

Ingredients

• 1 Shortbread pie crust
• 16 ozs. cream cheese, softened at room temperature
• ¾ cup cane sugar
• 3 tbsps all-purpose flour
• 2 tsps vanilla extract
• 2 large eggs
• 3 tbsps full-fat plain Greek yogurt
• ⅓ cup award-winning* Maola Eggnog
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp sea salt

Equipment

• Stand mixer or hand mixer
• Spatula
• Large mixing bowl

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In the bowl, mix together on low speed: cream cheese, sugar, and flour until combined.
3. Add the vanilla extract and the first egg and continue to beat slowly until combined.
4. Add the remaining egg and mix until well combined, still on low speed.
5. Add the Maola Eggnog, yogurt and spices and continue mixing until combined.
6. Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. Stop once the batter becomes smooth.
7. Pour the batter into the prepared pan until ¾ filled.
8. Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife).
9. Take the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes.
10. Put the cheesecake in the refrigerator for at least an hour.

*2020 Quality Chekd Dairies Nog Off Award