Description
This delicious Eggnog Cheesecake features a pecan shortbread crust, a creamy eggnog-infused filling, and a decadent pecan topping with crunchy caramelized pecans. Perfectly spiced with nutmeg and cinnamon, this no-bake cheesecake is finished with whipped topping and a rich caramel drizzle to delight your holiday guests.
Ingredients
Scale
Crust
- 1 11-ounce box pecan shortbread cookies
- 1 tablespoon granulated sugar
- ½ cup (1 stick) salted butter, softened
- ½ teaspoon ground nutmeg
Cheesecake Filling
- 2 8-ounce blocks cream cheese, softened
- ½ cup granulated sugar
- ½ cup eggnog
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 1 16-ounce tub Cool Whip, thawed and divided
Pecan Topping
- 1 cup pecan halves
- 2 tablespoons water (room temperature)
- 2 tablespoons dark brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
- Pinch of salt
Caramel Sauce
- 1 cup dark brown sugar
- ¼ cup (½ stick) salted butter
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Prepare the crust: Line the bottom of a 9-inch springform pan with parchment paper and set aside. Pulverize the shortbread cookies in a food processor until they resemble fine sand. Combine the cookie crumbs with softened butter until they form wet sand. Press the mixture evenly into the pan and freeze to set.
- Make the cheesecake filling: Beat softened cream cheese and sugar until smooth. Add eggnog, cinnamon, nutmeg, and vanilla extract; mix until combined. Fold in half of the thawed Cool Whip gently until incorporated. Spread the filling evenly over the chilled crust and freeze for at least 4 hours or overnight to set.
- Prepare the pecan topping: Toast pecan halves in a skillet over medium heat for about 7 minutes until fragrant; remove and set aside. Clean the skillet and return to medium heat. Add water, brown sugar, granulated sugar, cinnamon, and salt; stir until sugar dissolves and bubbles. Lower heat to medium-low and stir in pecans. Cook stirring constantly for 3-5 minutes until pecans are coated with crystallized sugar. Spread on a baking sheet to cool.
- Make the caramel sauce: In a saucepan over medium-low heat, combine brown sugar, butter, vanilla extract, and salt. Whisk constantly for 5-7 minutes until thickened. Remove from heat and keep warm or refrigerate until ready to serve. Reheat gently if sauce becomes too thick.
- Assemble and serve: Remove cheesecake from the springform pan. Top with remaining Cool Whip, pecan topping, and drizzle with warm caramel sauce. Allow to thaw slightly before serving for best texture and ease of slicing.
Notes
- Freezing the cheesecake helps set the filling quickly and makes it easier to remove from the pan.
- You can toast the pecans ahead of time and store them in an airtight container.
- Use full-fat cream cheese and Cool Whip for the creamiest texture.
- Ensure the caramel sauce does not burn by stirring continuously and using moderate heat.
- This recipe is best served chilled but softened slightly for easier slicing.
