Looking for last minute dessert ideas that will wow your family this holiday season? #DeLaLuz has you covered! The title of this dessert alone just makes my mouth water! Eggnog Cheesecake with Piloncillo Cookie Crust is the perfect combination of traditional Christmas and Mexican flavors. And what’s the best part of a dessert like this one? You’re actually are able to prepare it in advance, saving you the hassle of running around like crazy on Christmas Eve or Christmas Day. So at least when it comes to the dessert, you’ll be covered!
While you can certainly get creative when decorating the cake, we actually opted to use a snowflake that we found online and printed; we just cut it out and drizzled the uncovered parts with cinnamon powder! I have to say that this cheesecake not only looks good, but also it tastes even better. Plus, as a bonus, it gives you something to do with that leftover eggnog! So, on that note, happy cooking, amigos! We can’t wait to see your versions of this cheesecake using the #DeLaLuz hashtag!
Stay warm! Besos! Marla
Eggnog Cheesecake with Piloncillo Cookie CrustIngredients
- 40 Maria cookies
- 1/2 cup granulated piloncillo
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, melted and cooled
- 4 8-ounce packages cream cheese, at room temperature
- 1 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 4 eggs
- 3/4 cup eggnog
- 1 cup sour cream
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup of sugar
Preheat oven to 350°F.
Wrap 3 layers of foil around outside of 9-inch-diameter springform pan. Butter pan.Combine Maria cookies, piloncillo, and salt in a food processor and pulse until crumbly. Add butter and pulse until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake just until golden brown, about 15 minutes. Cool completely.
Reduce oven temperature to 325 F degrees.In an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy. Add sugar and vanilla and beat until combined. Add eggs, one at a time, mixing well after each addition. Add eggnog and mix until smooth, about 35 seconds. Pour custard into cooled crust.
Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 1 hour. Let cool at room temperature for 2 hours. Pour ¼ cup reserved syrup over cheesecake. Cover loosely with plastic wrap, and refrigerate until completely cooled, preferably overnight or for at least 6 hours. Once the cheesecake has cooled, release and remove the side of the springform pan, leaving the cake on the bottom of the pan. In a medium bowl whisk sour cream, lemon juice and sugar until sugar fully dissolves. Place sour cream mixture on top of cheesecake. Refrigerate for about 30 minutes. Use your favorite holiday stencil to sprinkle cinnamon on top and create a design on the cheesecake.