Egg nog pairs perfectly with cheesecake. The rich creamy cake is the perfect way to indulge in the seasonal favorite. Cheesecakes may seem daunting at first but don’t fret, this recipe couldn’t get any easier. Just make a simple two ingredient cookie crust and blend the remaining ingredients in a food processor or high powered blender and bake! You probably have everything you need in your house right now to make these seasonal bites. If you want you can bake them in small individual containers as well but you will have to lower the baking time. The center should have a hint of jiggle and the sides should puff up when the cheesecake is ready to come out of the oven. I served these at a Caribbean themed Christmas party (did you know they drink egg nog in Jamaica all through out the year except at Christmas?) and the plate was devoured in less than 5 minutes. I’m glad it’s so easy to whip these up as I will be making them again this year!
24 Oreo cookie pieces, cookie part only
3 tablespoons butter, melted
1 cup sugar
2 tablespoons flour
1 teaspoon fresh ground nutmeg
3/4 cup egg nog
1 tablespoon rum
3 (8oz) packages cream cheese, softened at room temperature
whipped cream, for garnish (optional)
- Preheat oven to 325°F. Grind up the cookie pieces in a food processor. Combine with the melted butter and press into the bottom of a 7×11″ baking dish. Bake for 10 minutes and set aside to cool.
- While the crust is cooling preheat the oven to 425°F. Blend the remaining ingredients in a food process until it is completely smooth. Once the crust has cooled pour the batter on top of the crust and bake for 10 minutes.
- Lower the temperature to 250°F and bake for 30 minutes. The inside should be slightly jiggly and the outer rims should have puffed up. Remove from oven and allow to cool completely before cutting and serving. You can top these with dollops of whipped cream if so desired.