Peppermint Eggnog Cheesecake

  • 2 cups chocolate graham cracker crumbs (about 12-14 whole crackers)
  • 5 tbsp. unsalted butter, melted
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup Shamrock Farms Eggnog
  • ½ cup Shamrock Farms sour cream
  • 1 tsp. vanilla extract
  • 40 Hershey Kisses - Cane Cane flavored, unwrapped
Cooking instructions
  1. PREP: 15 minutes + chill time
  2. COOK TIME: 1 hour 10 minutes
  3. YIELD: 8-10 servings
  4. Preheat oven to 350°F. Bring a large pot of water to a boil. Place a 9-inch springform pan in the center of two large pieces of heavy duty aluminum foil. Bring up the sides of the foil, crimping the foil around the edge of the pan.
  5. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom and 1-inch up the sides of the springform pan. Bake for 10 minutes. Remove from oven and set aside.
  6. With an electric mixer, beat together the cream cheese and sugar. Beat in eggs, one at a time, making sure to scrape down the bowl after each addition. Beat in Shamrock Farms Eggnog, Shamrock Farms Sour Cream, and vanilla extract. Set aside.
  7. Place the unwrapped Candy Cane Kisses in the bottom of the springform pan. Carefully pour the cheesecake batter over the top.
  8. Place the cheesecake in a roasting pan. CAREFULLY pour the boiling water around the cheesecake, taking care not to splash or pour water into the springform pan. Bake the cheesecake in the preheated oven for 1 hour or until the cheesecake is set. The middle will still be jiggly. Turn off the oven, keeping the oven door closed, and allow the cheesecake to cool for 1 hour in the oven.
  9. Carefully remove the cheesecake from the water bath and remove the aluminum foil.
  10. Chill the cheesecake for at least 8 hours before serving. Refrigerate leftovers.