Peppermint Eggnog Cheesecake by Alice Hayes - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Peppermint Eggnog Cheesecake

posted in Food & Drink > Recipes
    • 2 cups biscoff cookie crumbs
    • 5 tablespoons unsalted butter, melted
    • 3 (8 ounce) packages cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 cup eggnog
    • 1/2 cup sour cream
    • 1 teaspoon vanilla extract
    • 35 Hershey Candy Cane Kisses, unwrapped
    • 2 tablespoons milk

    1. Preheat oven t0 350 degrees. Begin to bring a large pot of water to boil. Place the spring form pan in the middle of two large pieces of heavy duty aluminum foil. Bring the foil up the sides of the pan. Crimp the pieces together around the pan. Make sure it is tight and secure so no water gets in during the baking process.
    2. Combine cookie crumbs and butter together in a bowl. Press into the bottom of a spring form pan. Bake for 10 minutes. Remove from oven and cool.
    3. While crust is cooling, beat cream cheese and sugar together in the bowl of a stand mixer (or using a regular bowl and hand held mixer). Beat in eggs one at a time, making sure to scrape down the sides of the bowl after adding each egg. Beat in eggnog, sour cream and vanilla extract.
    4. Combine the Hershey Candy Cane Kisses and milk together in a microwave safe bowl. Heat in 30 second increments until they start to melt. Stir until smooth. 
    5. Pour cheesecake batter into cooled crust, reserve 1/4 cup of batter. 

    1. Gently stir reserved batter into melted candy cane kisses. Drop by teaspoonfuls on top of cheesecake. Use a knife or toothpick to swirl mixture into filling. 
    2. Place cheesecake in a roasting pan. Pour hot water around the cheesecake. Bake in preheated oven for 45 - 55 minutes or until cheesecake is set. The middle will still be jiggly. Turn off oven, keep oven door closed and allow cheesecake to cool 1 hour in oven. It will finish cooking during this time.
    3. Remove cheesecake from oven, carefully remove it from the water bath. Remove the aluminum foil, being careful of any water that may have worked its way in.
    4. Chill cheesecake in the refrigerator 8 hours or overnight.
    5. When ready, slice and serve.


See all comments

Related Tips