Woodford Reserve Bourbon Eggnog Cheesecake with Vanilla Wafer Crust recipe
Woodford Reserve Bourbon Eggnog Cheesecake with Vanilla Wafer Crust recipe bakes rich eggnog and a shot of bourbon into your favorite smooth and creamy cheesecake. Your two favorite holiday beverages in dessert form!
1tablespoonWoodford Reserve bourbon or your favorite bourbonsee notes in post above for non-alcoholic substitutions
2cupsGreek yogurtsubstitutions listed above
2teaspoonsWoodford Reserve bourbonsee post above for substitutions
Liberally coat the bottom and sides of an 8 or 9-inch sprongform pan with butter.
Mix crushed vanilla wafers and sugar together.
Melt butter and mix with wafers and sugar.
Press into the bottom of an 8 or 9-inch springform pan. Set aside.
Fill 9x13 inch pan with water and place on the bottom rack in your oven.
Preheat oven to 350 degrees F.
Add cream cheese to the bowl of an electric mixer and mix until smooth.
Add sugar, salt, and flour, and mix until smooth.
Slowly pour in eggnog and mix until combined.
Add eggs one at a time on low speed until just blended. You can also stir beaten eggs in by hand with a spatula. Be careful not to over-mix.
Gently stir in bourbon.
Pour filling over crust.
Bake on the center rack of your oven for 50 minutes. Do not open the oven door while it's baking. After 50 minutes turn the oven off and allow the cheesecake to sit in the oven for 10 minutes. (The cheesecake is done if the top is slightly puffy and set except for a small area in the center that should still appear soft and jiggly. This will set upon cooling.)
Meanwhile, whisk together the topping ingredients: Greek yogurt, sugar, and bourbon.
Remove cheesecake from the oven and spoon topping over cheesecake. Gently spread it evenly over cheesecake.
Return the cheesecake to the oven (the oven is still OFF). And allow it to sit in the oven for 10 minutes.
After 10 minutes, open the oven door but LEAVE THE CHEESECAKE IN THE OVEN for 20 minutes.
After 20 minutes, remove the cheesecake from the oven and allow to cool completely on the countertop. This can take 2 to 3 hours for it to cool completely.
After it cools completely, refrigerate the cheesecake for 8 to 10 hours before cutting and serving.
Store in an airtight container.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends. Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank you, Paula