Sweet and creamy, this easy-to-make Eggnog Cheesecake with Salted Caramel Sauce is the perfect addition to any dessert table!
For the Crust:
2 cups Graham Crackers, pulsed into crumbs
1/3 cup Granulated Sugar
1/4 teaspoon Kosher Salt
7 tablespoons Unsalted Butter, melted
For the Eggnog Cheesecake Filling:
3 (8 ounce) packages Full-Fat Cream Cheese, very soft
1 and 3/4 cups Eggnog
1/4 cup full-fat sour cream
1 1/4 cups Granulated Sugar
2 teaspoons Pure Vanilla Extract
3 large Eggs + 2 Egg Yolks, at room temperature
2 tablespoons All-purpose Flour
For the Salted Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into small cubes
1/2 cup heavy cream
3/4 teaspoon flaky sea salt, divided
1/4 teaspoon ground cinnamon
2 teaspoons vanilla extract
Preheat oven to 325 degrees (F).
For the Crust:
In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Add melted butter; stir well to combine. Press down into a lightly greased 9-inch springform pan; set aside.
For the Eggnog Cheesecake Filling:
In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese until smooth. Add in the eggnog and and sour cream and beat smooth, scraping down the sides of the bowl as needed.
Add in the sugar and vanilla and beat until combined, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until smooth. Stir in the flour, mixing just until combined.
Pour filling into prepared crust, and spread the top smooth.
Wrap the bottom of the pan in tin foil (I highly recommend doing several diligent layers here; no one wants a wet/soggy crust).
Place the cheesecake pan into another large pan (it should be wide enough to comfortably fit the springform pan holding the cheesecake and deep enough to hold a few inches of water without risk of a spill) . Fill the pan up with very hot water; it should rise half way along the cheesecake pan. This is your water bath and will help ensure your cheesecake comes out crack free. Be sure to pour the water in slowly, as you don't want any of it to splash up and get into the actual cheesecake!
Place pan into the preheated oven and bake for 1 hour and 20 minutes. Turn the oven off and let the cheesecake sit, undisturbed, for 45 minutes inside the oven with the door shut. The cheesecake should be still slightly wiggly in the center.
Remove the cheesecake from the oven, run a knife very gently around the edge of the cake, and let it sit in the pan for another 15 minutes before covering loosely with plastic wrap and refrigerating for at least 6 hours. When ready to serve, top with salted caramel sauce and enjoy!
For the salted caramel sauce:
Add the sugar to a medium-sized, heavy-bottomed saucepan over medium-low heat. Stir for 30 seconds, then increase the heat to medium and, stirring constantly with a wooden spoon, cook until the sugar transforms from clumps into a smooth amber-brown liquid. Pay close attention here - sugar burns FAST. Once the sugar has completely melted, add in the butter. Warning: the caramel will ferociously spatter when you add the butter, so do this with care.
Stir the butter into the caramel sauce until completely melted, then slowly drizzle in the heavy cream, constantly stirring the whole time. Again, be careful here as the caramel tends to spatter when the cream is added.
Boil the caramel for 1 minute, allowing it to rise in the pan as it cooks.
Remove pan from heat and stir smooth. Whisk in a 1/2 teaspoon of the flaky sea salt, cinnamon, and vanilla. Cool for at least 20 minutes before drizzling over the cheesecake. Do not try touching the caramel before this time - it is dangerously hot!
Sprinkle the remaining sea salt on top of the cheesecake right before serving.
*It is very important to bring your ingredients to room temperature when baking cheesecake - especially the cream cheese. I recommend sitting the blocks of cream cheese out on the counter for at least 2 hours prior to baking. *Full-Fat cream cheese, sour cream, and eggnog is what was used for this recipe and what I find yields the best results. Using reduced-fat or non-fay versions will alter the taste and texture of this recipe. *Cheesecake (without the salted caramel sauce on top) may be sliced and frozen for up to one month. *If you have any questions about the water bath prior to baking, please feel free to ask and I will walk you through it. *Table salt may be used in place of kosher salt.
*To save time, you may make the salted caramel sauce in advance. Covered tightly, it may be stored in the fridge for up to two weeks. Warm the caramel sauce up in the microwave for 10 seconds before pouring it over the cheesecake. *Pour the caramel sauce over the cheesecake right before serving. If you plan on having leftovers, I recommend slicing the cheesecake without the caramel, then drizzling it on each slice right before serving. This will help the cheesecake stay firm and fresh.
Serving Size1 slice of cheesecake
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Baker by Nature at https://bakerbynature.com/salted-caramel-eggnog-cheesecake/